Ingredients
Equipment
Method
- Rinse the saltfish under running water to remove surface salt.
- Place in a pot, cover with water, and bring to a boil.
- Drain and repeat the boiling process once or twice to remove excess salt.
- Flake the fish into bite-sized pieces, removing any bones.
- If using canned ackee, drain and rinse gently.
- If using fresh ackee, clean, boil until tender, and drain.
- Heat avocado oil in a large skillet over medium heat.
- Sauté onions, garlic, Scotch bonnet pepper, and thyme until fragrant, about 3-4 minutes.
- Add tomatoes and cook until softened, about 3 minutes.
- Add the flaked saltfish to the skillet and stir to combine.
- Cook for 5 minutes.
- Gently fold in the ackee.
- Let it warm through for 3-5 minutes.
- Serve hot with fried dumplings, bammy, or boiled green bananas.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to this dish is properly desalinating the codfish—don't rush the boiling process or you'll end up with an inedibly salty result. Taste a small piece after the second boil to gauge if another round is needed. Canned ackee is perfectly acceptable and actually easier to work with than fresh, which must be properly ripened (unripe ackee is toxic). Handle the ackee gently when folding it in; you want distinct pieces, not mush. Leftovers keep for 2-3 days refrigerated and reheat well in a covered skillet with a splash of water. Serve with fried dumplings, bammy, or boiled green bananas for an authentic Jamaican breakfast experience.
