Saltfish and Ackee

Shopping list

• 300 g salted cod (saltfish)

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• 540 g tinned ackee — drained (1 standard tin)

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• 2 tbsp vegetable oil

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• 1 piece onion — sliced

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• 1 piece red bell pepper — deseeded and sliced

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• 3 piece spring onions — chopped

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• 1 piece tomato — chopped

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• 0.5 piece Scotch bonnet chilli — deseeded and finely chopped (or to taste)

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• 2 clove garlic cloves — minced

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• 3 piece fresh thyme sprigs

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• 0.5 tsp black pepper — freshly ground

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• 100 ml water

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Step by step

1. 1

   Place the salted cod in a bowl and cover with cold water. Soak for at least 12 hours (or overnight), changing the water 3–4 times to remove excess salt.

2. 2

   Drain the cod, place in a saucepan, and cover with fresh water. Bring to the boil, then reduce heat and simmer for 15 minutes until tender. Drain well and allow to cool slightly.

3. 3

   Flake the cod into bite-sized pieces, removing any skin and bones. Set aside.

4. 4

   Heat the vegetable oil in a large frying pan over medium heat. Add the onion, red pepper, and spring onions. Sauté for 5 minutes until softened and fragrant.

5. 5

   Stir in the garlic, Scotch bonnet, and thyme sprigs. Cook for 1 minute, then add the chopped tomato. Cook for 3– 4 minutes until the tomato breaks down slightly.

6. 6

   Add the flaked saltfish to the pan, stirring gently to combine. Pour in the water and season with black pepper (taste before adding salt—the fish may provide enough).

7. 7

   Very gently fold in the drained ackee, being careful not to break up the delicate lobes. Cook for 3– 4 minutes over low heat, just until the ackee is heated through.

8. 8

   Remove the thyme sprigs. Serve hot with fried dumplings, boiled green bananas, or hard dough bread for a traditional Caribbean breakfast or brunch.