Ackee and saltfish
Jamaica’s national dish: ackee (a fruit that, once cooked, looks like scrambled egg) sautéed with salt cod, onion, pepper and chilli. It’s eaten for breakfast with fried plantain and festival.
Ingredients
- 1 tin of ackee (from Caribbean shops)
- 250 g desalted salt cod
- 1 onion
- 1 pepper
- 1 tomato
- 2 garlic cloves
- 1 Scotch bonnet or habanero chilli
- Thyme, black pepper
- Oil
How to make it at home
- Simmer the desalted salt cod for 10 minutes and flake it.
- Fry the onion, garlic, pepper, chopped chilli and thyme.
- Add the tomato and salt cod and sauté for a few minutes.
- Gently fold in the drained ackee, without breaking it up, and heat for 3 minutes.
- Finish with black pepper and serve with fried plantain.
The trick: Use tinned ackee: raw and unripe, it’s toxic.