breakfast · gluten-free · dairy-free
Ackee and saltfish
Jamaica's national breakfast: flaked salt cod sautéed with onion, peppers, tomato and scotch bonnet and folded with buttery ackee. Serve with callaloo, fried dumplings and plantain.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Boil the soaked cod 15 minutes, drain and flake, removing bones.
-
2
Sauté the onion, pepper, scallions, garlic, scotch bonnet and thyme until soft. Add the tomato.
-
3
Add the fish and cook 3 minutes.
-
4
Gently fold in the ackee and heat through without breaking it up. Season with pepper.
