Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, saltfish and ackee. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Jamaican Ackee and Saltfish - A quintessential Jamaican Breakfast made with ackee, salt fish, onions, tomatoes, red bell pepper, then infused with garlic, thyme, and hearty spices creating a. Learn how to make Ackee and Saltfish in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com Ackee and Saltfish (salted cod). Creamy ackee sautéed with aromatics and chunks of flaked salted fish, this is Jamaica's national dish: Ackee and Saltfish.
Saltfish and ackee is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Saltfish and ackee is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have saltfish and ackee using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Saltfish and ackee:
- Prepare 450 grams salt cod
- Get 1 olive oil
- Take 1 onion, chopped
- Take 3 garlic cloves
- Make ready 2 medium tomatoes, chopped
- Take 1 scotch bonnet, deseeded and chopped
- Take 1 fresh thyme
- Take 1 fresh oregano (optional)
- Prepare 1/2 tsp ground allspice
- Take 3 spring onions, chopped
- Take 540 grams canned ackees, drained
- Prepare 3 cm piece root ginger, peeled and chopped
- Prepare 1 tbsp tomato puree
- Get black pepper
Ackee and Saltfish can also be eaten with rice and peas or plain white rice. Add flaked saltfish, fresh or canned ackee and black pepper. Toss lightly; cover and allow to stand. Saltfish and ackee is Jamaica's national dish and is traditionally served with these dumplings.
Instructions to make Saltfish and ackee:
- 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.
- 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.
- 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.
Adjust the spices to suit your taste; it should be quite fiery! Ackee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually cod, mahi mahi, or mackerel. Our love for ackee and saltfish started at a young age when our mum made it every Christmas Ackee - which has a texture similar to scrambled eggs - is available in cans, but in the Caribbean the. Ackee and saltfish encapsulate much of how I feel about Jamaica. I love it although it causes me so much pain.
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