Ackee and Saltfish
This simplified version of Jamaica national dish uses canned ackee and mild saltfish to create a kid friendly breakfast or brunch that introduces children to Caribbean culture. Parents appreciate how this recipe comes together quickly and provides a good source of protein that fuels kids through the morning.
Fluffy canned ackee sauteed with flaked saltfish, sweet peppers, and onions for a mild and satisfying family meal.
Nutrition per serving
Ingredients
main
vegetables
cooking
seasoning
Instructions
Prepare the Saltfish
Soak the salted codfish in cold water for at least one hour or boil it for 15 minutes, then drain, remove any bones, and flake the fish into small pieces.
Saute the Vegetables
Heat oil in a skillet over medium heat, add the diced onion and bell pepper, and cook for 5 minutes until softened and the onion becomes translucent.
Add Fish and Ackee
Stir in the flaked saltfish and cook for 3 minutes, then gently fold in the canned ackee being careful not to break it up too much as it is delicate.
Season and Serve
Season with black pepper, cook for 2 more minutes until everything is warmed through, then serve immediately with toast, boiled dumplings, or cooked plantains.
Substitutions
Common mistakes
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