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Jamaican Ackee & Saltfish
Jamaican Ackee and Saltfish – A quintessential Jamaican Breakfast made with Ackee, Salt fish with , onions, tomatoes, red bell pepper, then infused with garlic , thyme and hearty spices; satisfying a taste bud sensation.
- 4–6 bacon slices chopped
- ½ pound boneless salted codfish
- ¼ cup vegetable oil or more
- 1 teaspoon minced garlic
- 1 sprig fresh thyme
- 1 onions chopped
- 2 tomatoes diced
- 2 scallions chopped
- 1 small bell pepper sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika optional
- 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
- 18–20 ounce can ackee, drained
Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
Then remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
Sauté for about a minute, stirring occasionally to prevent any burns.
Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more – adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
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