How To Make Jamaican Seasoned Rice Recipe With Ackee & Saltfish

Start by soaking the saltfish (bacala) to remove excess salt and then boil it.

In a pot, add a little olive oil and sauté the seasonings: tomato, bell pepper, green onions, and purple onions.

Add the boiled saltfish to the sautéed vegetables.

Pour in a tin of chicken broth, two cups of coconut milk, and one cup of water to the pot.

Add pumpkin to the pot and cover to cook until the pumpkin is soft.

Season the pot with all-purpose seasoning, bay leaf, black pepper, allspice, escalion, garlic, and chicken noodle powder (using only the powder, not the noodles).

Add a tablespoon of butter to the pot.

Add two and a half cups of washed basmati rice to the pot and stir to combine with the liquid.

Add a little green pepper to the mixture.

Add a tin of washed aki on top of the rice and sprinkle with black pepper.

Cover the pot and bring to a boil until most of the water is evaporated.

Once boiling, cover the pot with foil paper to prevent excess moisture from making the rice soggy.

Gently stir the pot to fluff the rice without mashing the aki.

Cover the pot again with foil paper to allow the rice to steam until fully cooked.

Equipment Needed

Spice Level:

Dietary