Saltfish and ackee

Name: Saltfish and ackee
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 450 grams salt cod; 1 olive oil; 1 onion, chopped; 3 garlic cloves; 2 medium tomatoes, chopped; 1 scotch bonnet, deseeded and chopped; 1 fresh thyme; 1 fresh oregano (optional); 1/2 tsp ground allspice; 3 spring onions, chopped; 540 grams canned ackees, drained; 3 cm piece root ginger, peeled and chopped; 1 tbsp tomato puree; black pepper

Sokoya @cook_2980039

Impress your friends and relatives with this classic carribean dish that is simple to make, but delicious.

Sokoya @cook_2980039

Impress your friends and relatives with this classic carribean dish that is simple to make, but delicious.

Saved

Ingredients

30 mins

4 servings

450 gramssalt cod
1olive oil
1onion, chopped
3garlic cloves
2medium tomatoes, chopped
1scotch bonnet, deseeded and chopped
1fresh thyme
1fresh oregano (optional)
1/2 tspground allspice
3spring onions, chopped
540 gramscanned ackees, drained
3 cmpiece root ginger, peeled and chopped
1 tbsptomato puree
black pepper

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Steps

30 mins

1

Fill a small saucepan with water and add the salt cod. Stir to allow the salt to diffuse into the water, then drain. Repeat this step about seven times, then cover the ackee with water and heat on the hob until the water starts to boil. Leave it for a couple of minutes then drain again. Flake the fish then set aside. You want the saltfish to be very salty, but not inedible so try some and if it is still too salty, add water and drain a few more times.
2

Heat some of the olive oil in a large pan and add the onion garlic and ginger. Sauté for 5 mins then add the tomatoes and chilli and cook for a further 5 minutes. Stir in the salt cod and add the black pepper, allspice, tomato puree, thyme and oregano if using. Cook for another 5 minutes.
3

Add the ackee and spring onions and stir in gently, taking care not to crush the delicate ackee. serve with rice and peas or fried dumplings and enjoy.