Make Jamaican Breakfast: Ackee and Saltfish

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is often more affordable and readily available.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are cheaper and provide a similar texture.

Soak salted codfish overnight or up to two days to reduce saltiness.

Boil the soaked codfish for 10-15 minutes until tender.

Strain the codfish and taste to check for saltiness.

Heat olive oil in a skillet over medium-high heat.

Sauté chopped onion, scallions, and garlic until fragrant.

Flake the codfish into larger chunks and add to the pan.

Add fresh thyme and scotch bonnet pepper to the pan.

Add diced tomatoes around the codfish and mix gently to combine flavors.

Switch off the heat and taste for seasoning; adjust if necessary.

Prepare calalu by soaking it in salt water for 10-15 minutes to remove sand and debris.

Remove stems and bugs from the calalu and chop it into smaller pieces.

Sauté onion and carrot in a pan with olive oil until softened.

Add chopped calalu to the pan and stir; season with salt and pepper.

Cover and let steam for about 3 minutes until tender.

For the fried dumplings, sift all-purpose flour into a bowl and add sugar, baking powder, and salt.

Cut in a knob of butter until the mixture resembles breadcrumbs.

Add water gradually to form a soft dough and let it rest for 30 minutes.

Divide the dough into small balls and shape them as desired for frying.

Heat oil to 300 degrees Fahrenheit for frying the dumplings.

Fry the dumplings until golden brown, flipping them as needed for even cooking.

Fry plantains until golden and caramelized.

Plate the ackee and saltfish with fried dumplings and plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary