Jamaican Ackee and Saltfish

This traditional Jamaican dish will broaden your breakfast horizons and give you a delightfully unique tastebud sensation. You may not be familiar with one or two ingredients, but believe me when I say this breakfast is fit for a king.

Course Breakfast

Cuisine Jamaican

Diet Gluten Free

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 425kcal

Author Imma

Ingredients

½ pound (226g) salted cod (boneless)
4-6 slices bacon, chopped
¼ cup (60ml) vegetable oil or more
1 onion, chopped
1 teaspoon (3g) minced garlic
1 sprig fresh thyme
2 green onions, chopped
2 tomatoes, diced
1 small bell pepper, sliced
1 teaspoon (2g) black pepper, freshly ground
1 teaspoon (2g) paprika, optional
1 Scotch bonnet pepper (or ½ teaspoon cayenne pepper)
1 18-ounce can ackee, drained

Instructions

Soak salt cod in water overnight. Boil it if you don't want excess salt. Then, set it aside.
Sauté the bacon in a large skillet over medium heat until brown and crisp; this may take 3-5 minutes.
Then transfer the bacon from the skillet to a plate.
You'll have some tasty bacon drippings in the pan; remove and save for another recipe all but 1-2 tablespoons.
Then add a tablespoon or two of vegetable oil to the pan, and add the onions, garlic, thyme, and green onions.
Sauté for about a minute, occasionally stirring to prevent it from burning.
Add the tomatoes, continue cooking for about 3 minutes, then add the black pepper, paprika, and hot pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed.
Finally, toss in the saltfish, cook for a few minutes, add the ackee, and cook for another 3 minutes or more—adjust the seasoning to taste. Remove from the heat and let it cool slightly. Garnish with the bacon.

Notes

You can prepare this a day in advance.
Be careful when cooking ackee since it's delicate and falls apart easily. Add it towards the end when only about 3-5 minutes are left, and avoid continuous stirring.
Salted codfish is, well, salty. Soak it in water overnight before preparing this dish, and if you find the level of saltiness excessive, boil it to remove excess salt. But definitely don't add any extra salt to this recipe.
Take advantage of those bacon drippings left in the pan after cooking. You may want to remove some but leave 1-2 tablespoons of bacon grease in the pan to sauté the other ingredients for an extra flavor boost.
FYI, you can't find fresh ackee in the U.S. because it can be toxic. However, the canned ackee has been inspected by the FDA and is considered safe.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition