morsels45

morsels45 said

Ackee and saltfish

Jamaica’s national breakfast. Looks like scrambled egg, tastes like the sea.

Ackee and saltfish
Photo: gailf548 from New York State, USA, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ackee and saltfish

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Jamaica, on a Sunday

45 minutes · serves 4 · Medium

What you need

  • 400g salt cod, soaked overnight
  • 1 tin ackee, drained very gently
  • 1 onion
  • 1 red pepper
  • 3 spring onions
  • 2 tomatoes
  • 1 scotch bonnet, whole
  • Thyme
  • Oil

What you do

  1. 1Soak the salt cod overnight, then boil it 15 minutes, drain, and flake it, picking out bone and skin.
  2. 2Fry the onion, pepper, spring onion and thyme until soft, then the tomato.
  3. 3Fish in, warmed through.
  4. 4Ackee folded in with the gentlest hand you have and a whole scotch bonnet sat on top for aroma rather than heat. Ackee breaks into mush if you stir it, and mushy ackee is the one way to get this wrong.
  5. 5Two minutes covered, then lift the chilli out. Fried dumplings or green banana alongside.

Quicker, with smoked fish

25 minutes · serves 2 · Easy

What you need

  • 300g smoked haddock
  • 1 tin ackee
  • Onion, pepper, spring onion
  • Thyme
  • Scotch bonnet

What you do

  1. 1Poach and flake the haddock — no overnight soak.
  2. 2Fry the vegetables, add the fish.
  3. 3Fold the ackee through off the heat.