Jamaican Ackee and Salt Fish Recipe

Serves/Makes: 4

Ingredients:

• 1/2 pound salt cod
• 1/4 cup peanut oil
• 2 tablespoons butter
• 1 large yellow onion, peeled and chopped
• 1/4 green bell pepper, cored, seeded, and diced
• 1/4 red bell pepper, cored, seeded, and diced
• 1 (19-ounce) can ackee, drained
• Tabasco or Jamaican yellow hot sauce to taste

How to cook Jamaican Ackee and Salt Fish:

• Rinse the salt fish several times in cold water. Soak for 24 hours, freshening the water several times. Drain.
• Simmer the drained salt fish in fresh water for about 10 minutes.Drain, cool and flake the cod.
• Heat a large frying pan and add the oil and butter. Saute the onion until transparent.
• Add the peppers, drained ackee and salt fish; saute and toss until all is hot.
• Add Tabasco or Jamaican yellow hot sauce to taste and serve hot.

Notes:
The Jamaican Ackee and Salt Fish recipe very easy to prepare and so good! Ackee and Salt Fish – Jamaican dish, internationally known as Jamaica’s national dish. It spread to other countries with the Jamaican diaspora.
You must understand that the fruit from the ackee tree simply does not travel well when fresh. It must be canned. The canned ackee may be found in Jamaican or Latino markets.
This dish looks very much like scrambled eggs with peppers and fish flakes.

This recipe for Jamaican Ackee and Salt Fish serves/makes: 4

The Jamaican Ackee and Salt Fish recipe is adopted from The Frugal Gourmet by Jeff Smith 1999.

Main Ingredient: Cod 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Caribbean