Jamaican ackee and saltfish is the quintessential Jamaican dish that will broaden your breakfast horizons and give you a delightfully unique tastebud sensation. It's made with a few ingredients you may not be familiar with, but believe me when I say that this breakfast is fit for a queen (or king 😉).
1Scotch bonnet pepper,sub about ½ teaspoon cayenne pepper
Soak salt cod in water overnight. Boil it if you don't want excess salt. Then set it aside.
Sauté your bacon in a large skillet over medium heat until brown and crisp; this may take about 3-5 minutes.
Then transfer the bacon from the skillet to a plate.
You will have some bacon drippings left in the pan; remove them and leave 1-2 tablespoons of bacon.
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 hot pepper and white pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed.
Finally, throw in the saltfish, cook for a few minutes, add the ackee and cook for 3 more minutes or more - adjust the seasoning to taste. Remove your ackee and saltfish from the heat and let it cool. You may prepare this a day in advance.
FYI, you can’t find the fresh Ackee here in the U.S, because it is considered Poisonous. Yeah! Poisonous yet Precious! If not picked or boiled properly. Rest assured,the ones here, have been vetted by the FDA and are considered safe.