This is one of our favorite Jamaican cuisines, ackee cooked with salt fish (cod fish or bacalao). Ackee is known by all Jamaican as the “National Dish of Jamaica”. Below is a dish of fried festival dumplings, fried plantains and ackee and salt fish.
Recipe
Servings: 4-6
1 tin ackee (in the international isle in any major supermarket)
1/2 lb boneless salted fish (cod fish or bacalao)
1 onion cut in onion rings
2 medium tomato cut up
1 large sweet pepper cut up (any color)
1/2 tsp jerk powder or jerk paste (optional)
1/4 cup olive oil or (vegetable oil)
1/2 tsp black pepper
Preparation
(1) Bring to boil 1/2 lb boneless salted fish (cod fish) in a pot with water, boil for about 10 minutes
(2) Pour off hot water and soak salt fish in cold water separating into pieces for another hour or two (better if soaked overnight (less salt)
(3) Prepare ackee by opening tin, drain water of and put in a pot with boiling water for 5 minutes
(4) Strain water off ackee and set aside
(5) Cut up onion, tomato and pepper like image (1) above, set aside
(6) Prepare salted fish (cod fish)as above searching for any bones as in image (2)
(7) Combine salt fish, cut up onion, tomato and sweet pepper along with jerk powder or sauce (optional) and black pepper like image (3)
(8) Heat oil in pot and add all combine ingredients, stir occasionally for 3 minutes
(9) Pure in ackee and stir everything together and let it sauté for another 8 minutes
(10) Serve hot with fried dumplings, bread etc.
Note: Some people adds beacon or corn pork
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