ACKEE AND SALTFISH PLANTAIN CUPS|CUTE APPETIZER IDEA|HOLIDAY DINNER EATS

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for frying.

Heat coconut oil in a heavy bottom pan over medium flames until it reaches about 300 degrees.

Dice half of a medium onion into medium-sized pieces.

Prep all vegetables in advance as the cooking process moves quickly.

Saute diced onion and mixed bell peppers in the heated oil for about 2 minutes.

Add diced tomatoes and fresh thyme to the sauteed vegetables.

Add minced garlic and lower the heat to medium-low, cooking for about 30 seconds.

Add shredded boneless saltfish to the skillet and heat through for about 1 minute.

Add fresh black pepper to the saltfish mixture and stir to combine.

Rinse canned ackee in cool tap water to remove brine, then drain.

Gently heat the ackee in the pot with the saltfish mixture for about 1-2 minutes, being careful not to mash it.

Remove the pot from heat and set aside the ackee and saltfish mixture.

Prepare green plantains by cutting off both ends and scoring the skin along the seams.

Peel the plantains by running your thumb between the peel and the flesh.

Cut the peeled plantains into 1-2 inch pieces for frying.

Heat oil in a heavy bottom pan to about 325 degrees Fahrenheit for frying the plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary