Ackee and Saltfish - Jamaican Ackee Fruit and Codfish Scramble

To prepare this Jamaican breakfast staple, saltfish (salt cod) is soaked to remove most of the salt and then shredded. It is then sautéed with vegetables and seasoning, most often bell and scotch bonnet peppers, onions, and tomato. It's added to ackee, a light fruit similar to scrambled eggs in look and taste. The dish is eaten any time of the day and is most often served for breakfast with sides such as bammy, callaloo, breadfruit and even some good old bacon.

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: Caribbean, Jamaica

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Medium frying pan
Medium saucepan

Ingredients

½ lb Saltfish (codfish)
1 Can ackee, drained and rinsed
2 tbsp Olive oil
1 clove Garlic, minced
1 tbsp Black pepper
½ Scotch bonnet or habanero pepper, seeded and chopped
1 medium Tomato, diced
1 medium Onion, diced
1 tsp Dried thyme
1 small Bell pepper, diced

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Instructions

Soak saltfish in cold water for 24hrs in the fridge, changing the water few hours. Drain and pick-out any small bones. Shred the fish by hand and put aside.
Warm oil in a frying pan over medium heat. Add saltfish, onion, garlic and peppers. Sauté for 8 to 10 minutes until soft.
Add drained ackee, black pepper, tomato, and thyme. Cook another 15 minutes. Serve warm.

Notes

Don't bother to salt as saltfish contains a lot even after it's boiled out.
Ackee can be found at Latin markets or ordered online from Amazon.com or online Caribbean markets.

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