Jamaican Ackee and Saltfish

Ingredients

• 250g Salted codfish (saltfish)
• 1 Dose (540ml) Canned ackee, drained
• 1 Onion, chopped
• 1 Red bell pepper, diced
• 2 Tomatoes, diced
• 2 Zehen Garlic, minced
• 1/2 Scotch Bonnet pepper, deseeded and minced (or to taste)
• 60ml Vegetable oil
• 1 TL Dried thyme
• Frischer Schnittlauch oder Frühlingszwiebeln zum Garnieren Fresh chives or scallions for garnish
• Schwarzer Pfeffer Black pepper

Instructions

1. Soak saltfish in cold water overnight. The next day, change water and boil fish for about 20 minutes until tender. Drain, cool, and flake into small pieces, removing any bones.
2. Heat vegetable oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and Scotch Bonnet pepper. Sauté for 5-7 minutes until vegetables are softened.
3. Add tomatoes and dried thyme, and cook for another 3-5 minutes until tomatoes soften.
4. Add the flaked saltfish and mix well. Cook for 5 minutes to allow flavors to meld.
5. Gently fold in the drained ackee. Do not stir too vigorously to avoid mashing the ackee pieces. Just heat through briefly.
6. Season with black pepper. Salt is usually not needed as the saltfish is already salty.
7. Garnish with fresh chives or scallions and serve immediately. Traditionally served with boiled green bananas, breadfruit, or rice and peas.

Nutrition