ACKEE AND SALTFISH RECIPE
Creamy ackee sautéed with aromatics and chunks of flaked salted cod, this is Ackee & Saltfish, Jamaica's national dish
Provided by Chantal
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a pot over medium heat and add the onions and cook for about a minute.
- Then add the garlic and cook a minute more
- Add the white part of the escallion, thyme, scotch bonnet pepper and pepper*** or tomatoes, cook for 1 to 2 minutes
- Add the saltfish and cook a couple minutes more then add the ackee being careful not to mash it out too much
- If the mixture is dry, add a little bit of water. Turn the heat down and let simmer for about 5 minutes.
- Adjust seasoning to taste.
- Serve warm with your favorite side.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving
ACKEE AND SALTED CODFISH (SALTFISH)
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak salted codfish in water for 1 hour to release salt. In a medium saucepot, with enough water to cover the salted codfish, boil for 15 minutes. Strain, remove any bones, and let cool. Set aside.
- In a large pan with olive oil, saute onion, scallions, and garlic until onions are translucent. Add salted codfish and saute for an additional 5 minutes. Add thyme and peppers. Then add ackee and saute for 3 to 5 minutes. Serve.
ACKEE AND SALTFISH WITH BAMMY AS MADE BY KARAMO AND JASON BROWN RECIPE BY TASTY
Here's what you need: cassava, kosher salt, coconut milk, canola oil, boneless saltfish, cold water, water, canola oil, large yellow onion, medium red bell pepper, medium green bell pepper, medium tomato, garlic, scotch bonnet pepper, fresh thyme leaf, black pepper, kosher salt, ackee, scallions
Provided by Betsy Carter
Categories Breakfast
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the bammy: Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.
- Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
- Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
- Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.
- Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown. Repeat with the remaining cassava. Set aside.
- Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
- Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
- Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
- Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
- Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
- Slice the warm bammies into quarters, then serve with the ackee and saltfish.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 69 grams, Fat 30 grams, Fiber 5 grams, Protein 29 grams, Sugar 6 grams
ACKEE & SALTFISH
Cook a traditional Jamaican dish, ackee and salted cod, for a hearty brunch. With peppers, tomato and garlic alongside the ackee fruit, it's full of flavour
Provided by Craig & Shaun McAnuff
Categories Breakfast, Brunch, Lunch
Time 1h5m
Number Of Ingredients 12
Steps:
- Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
- Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
- Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
- Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
- Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
- Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
- Once folded in, simmer for 3-5 minutes before serving.
Nutrition Facts : Calories 435 calories, Fat 22 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 53 grams protein, Sodium 2.19 milligram of sodium
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ACKEE AND SALTFISH RECIPE | MYJAMAICANRECIPES.COM
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5/5 (2)Total Time 50 minsCategory BreakfastCalories 30 per serving
- Soak the saltfish in cold water for about 1 ½ hr, then place in a medium-sized saucepan filled with water and boil for about ½ hr. Remove the saltfish from the saucepan, then remove all bones and break the saltfish into flakes.
- Add 1 tablespoon of vegetable or olive oil to a medium-sized frying pan and let hear for about 3 minutes until hot. Add your, saltfish, chopped onions. garlic, scotch bonnet pepper, and green pepper to the heated oil, and sauté for approx. 8 minutes over a medium flame.
- Add your drained ackee and 1 tablespoon of black pepper, tomato and your thyme to the frying pan and let cook for approximately 15 minutes over a medium flame.
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