Ingredients
-
1
-
1/2
-
5
-
1/4
-
1
-
1
-
4
-
1
-
-
-
-
-
-
-
Directions
Saltfish and Ackee,The Jamaican national dish. It’s a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy!,This was a regular Sunday breakfast when I was a kid. We didn’t have tomatoes in it, so that’s why I made it without. Brought back wonderful food memories, and it was exactly how I remembered. Thanks Romi.
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Steps
|
1
Done
|
Soak Fish Overnight, Changing the Water Several Times, or Boil It For 30 Minutes to an Hour in Order to Reduce the Saltiness of the Fish. You May Take a Taste Test Afterward to Make Sure the Fish Is not Too Salty. |
|
2
Done
|
Rinse the Fish and Flake It Into Small Bites. |
|
3
Done
|
Put Oil in a Frying Pan, Heat and Add Onions, Thyme, Garlic and the Scotch Bonnet Pepper Slices (note: Scotch Bonnet Peppers Are Very Spicy So You May Need to Adjust the Amount. Also, Green Scotch Bonnets Are Milder Than the Red Ones). Stir For 2 Minutes. |
|
4
Done
|
Add Fish and Stir For 2 Minutes. |
|
5
Done
|
Drain Ackee, Stir Into Pan Taking Care not to Crush It or Break It Apart Too Much. |
|
6
Done
|
Stir in Tomatoes and Cook a Little Longer Till They Are Soft. |
|
7
Done
|
Take a Taste Test. Sprinkle With Pepper and Add Salt If Needed. |
|
8
Done
|
Serve Alone, or With White Rice. |
