Ackee and Saltfish

Ingredients

• 200g Salted codfish
• 1 Dose (540g) Canned ackee (drained)
• 1 Medium onion, chopped
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 2 Garlic cloves, minced
• 1 Scotch Bonnet pepper (optional), deseeded and minced
• 2 EL Vegetable oil
• 1/2 TL Dried thyme
• Salz und schwarzer Pfeffer Salt and black pepper to taste

Instructions

1. Soak the salted codfish overnight in cold water, changing the water several times to remove excess salt. Then boil the fish until tender and easily flaked.
2. Drain the cooked codfish, let it cool, and flake it into small pieces, ensuring all bones are removed.
3. In a large skillet, heat the vegetable oil over medium heat. Add the onion, red and green bell peppers, garlic, and Scotch Bonnet pepper (if using) and sauté for about 5 minutes until the vegetables are softened.
4. Add the flaked codfish and dried thyme to the vegetables. Stir well and cook for another 3-5 minutes.
5. Gently fold in the drained ackee. Avoid over-stirring to prevent mushing the ackee. Just heat through until the ackee is warmed.
6. Season with salt and black pepper to taste. Serve immediately, often with fried plantains or boiled ground provisions.

Nutrition