Salt fish with akee
From: The People's Cookbook
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Salt fish with akee
- Prep time:
- Cook time:
- Serves:
Catherine Dyer serves up this traditional Jamaican dish with rice and breadfruit
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Ingredients
- 3 tbsp vegetable oil
- 1 red Onion, cored, deseeded and chopped
- 1 red Pepper, chopped
- 3 Spring onions, chopped
- 2 Tomatoes, chopped
- 1/2 fresh Scotch bonnet chilli, deseeded and chopped
- 1x400g pack salt cod, soaked in cold water overnight
- 540g ackee
- 1 tsp freshly chopped Thyme
To serve
- roasted fresh breadfruit
- white rice
Method
1. Heat the oil in a large frying pan over a medium-high heat. Add the red onion, red pepper, spring onions, tomatoes and chilli and fry, stirring, for about 5 minutes, or until the onion and pepper are soft.2. Drain the salted fish, discarding the soaking water, and add it to the pan along with the akee. Continue stirring for about 5 minutes, or until the fish is tender and flakes easily. Season it with a little black pepper and stir in the thyme, before serving.
3. Serve with the peeled roasted breadfruit and white rice.
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Latest Comment
Hi I am Catherine who submitted this recipe. However things get lost in the editing! I agree with TussahSilk the saltfish does need to be boiled again after soaking once or twice to preference, also akee is spelt ACKEE!
I also use chopped streaky bacon when frying the onions and peppers as it adds a little something to the end product. when frying the onions i also add a little bit os butter for added richness.
After soaking the salted cod overnight, it should be boiled & the water discarded a least twice before flaking. Otherwise it will still be extremely salty. I would also advise opening the windows whilst boiling as it has a pungent smell.
This is my favourite Jamaican dish.