The Ultimate Ackee And Saltfish

Tap an ingredient or step to check it off.

1. 1Step 1: Put the dry salted fish to boil in a pot on high heat, then simmer for about 20 minutes (you can also soak in cold water overnight before boiling if you wish).
2. 2Step 2: After boiling drain, rinse under cool water and squeeze dry. Now break apart into the size pieces you like.
3. 3Step 3: In a large sauce pan, heat the oil on medium heat (or if want you can use butter or margarine).
4. 4Step 4: Add the garlic, sliced onions and scotch bonnet pepper. Allow that to cook for a couple minutes (until the onion softens up a bit).
5. 5Step 5: Add the sweet pepper (bell pepper), scallion, black pepper, and thyme. Allow this to cook for a couple minutes.
6. 6Step 6: Add the pieces of saltfish and cook for another 3-5 minutes.
7. 7Step 7: To prevent the tomato becoming too mushy, add it to the sauce pan and let it warm through for about a minute or two. Remember to stir, so all the ingredients get a chance to marry.
8. 8Step 8: Open the can of ackee, pour everything into a strainer and run cold water over it to remove the liquid it's been packed in. After this drains, add it to the saucepan with everything else.
9. 9Step 9: Do not stir with a spoon. Use two forks and gently toss the ackee with the other ingredients. The trick is not to break it apart, or you'll end up with a huge pot of mush.
10. 10Step 10: After adding the ackee, it takes a minute or two for it to heat through and absorb all those wonderful layers of flavor we built.