Ackee and Saltfish

Charmaine Lu -
  • 600g boneless salted cod, rinsed until ready
  • 2 tbsp veg oil
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 3 sliced spring onions
  • 1 scotch bonnet, deseeded and chopped
  • 1 tsp thyme
  • 1 tsp allspice
  • 1 green pepper, chopped
  • 1 chopped tomato
  • 2 x 500g tins of ackee, drained
  • Once you’re happy with the saltiness of the cod, drain and shred into pieces with a fork. Set aside. Add the oil to a large frying pan and cook the onion, garlic, spring onions and scotch bonnet to soften. Add the salted cod, some black pepper, the allspice and thyme, then mix well and cook for 4 mins.
  • Add the green pepper and tomato to the mixture and cook for 3 mins to soften. Gently fold in the ackee and some more black pepper, then simmer for 5 mins and serve with flatbreads.
45 mins
4 serving