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AI-generated photograph: Ackee and saltfish on a matte white plate, pale gold ackee and flaked cod with red pepper and spring onion, beside caramelised plantain and a sprig of thyme

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Caribbean · Breakfast

Ackee and saltfish with fried plantain

flaked saltfish · soft ackee · fried plantain

AI-generated photograph

Jamaica's national dish: flakes of salt cod tossed with soft, golden ackee, onion, pepper, tomato and thyme, with sweet fried plantain. A weekend breakfast worth getting up for.

Contains: fish, as written. Fish is the only one of the 14 allergens in this recipe, from the salt cod. Ackee is a fruit, and the plantain and vegetables contain none of the 14.

Ingredients

  • 300g salt cod (saltfish)
  • 3 tablespoons (45ml) vegetable oil
  • 1 medium onion, sliced
  • 2 garlic cloves, crushed
  • 1 red bell pepper, sliced
  • Half a scotch bonnet chilli, seeds out, finely chopped
  • 3 spring onions, sliced
  • 5g fresh thyme (about 4 sprigs)
  • 2 tomatoes, chopped
  • 540g tin ackee, drained
  • Half a teaspoon black pepper
  • 2 ripe plantains (yellow with black spots)
  • 4 tablespoons (60ml) vegetable oil, for frying the plantain

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Let's cook

  1. Soak the saltfish in a bowl of cold water in the fridge overnight, changing the water once or twice. This draws out most of the salt.
  2. Drain the saltfish, put it in a pan of fresh water, bring to the boil and simmer for 15 minutes. Drain and taste a small flake: if it is still very salty, boil it again in fresh water for 10 minutes. Leave it to cool, then take off the skin and bones and break it into flakes.
  3. Heat the 45ml oil in a large frying pan on a medium heat. Fry the onion, garlic, pepper, scotch bonnet, spring onions and thyme for 5 minutes until soft.
  4. Add the tomatoes and cook for 2 minutes, then stir in the saltfish and black pepper and cook for 3 minutes.
  5. Add the ackee and fold it in very gently with a spatula, as it is soft and breaks easily. Warm through for 2 to 3 minutes. Take out the thyme stalks.
  6. Meanwhile peel the plantains, slice them on a slant 1cm thick and fry them in the 60ml oil in a second pan for 2 to 3 minutes on each side until golden. Drain on kitchen paper.
  7. Serve the ackee and saltfish with the plantain on the side.

Tips

  • Only use tinned ackee or ackee from a trusted supplier. Unripe or badly prepared fresh ackee is poisonous; the tins are safe and ready to eat.
  • Saltfish is sold in Caribbean shops and the world foods aisle; boneless packs save time.
  • Do not add salt: the fish brings plenty.

Swaps

  • Classic side: fried dumplings made with plain flour, which add gluten.
  • Vegan: leave out the saltfish, add a drained 400g tin of chickpeas and season with a pinch of salt.

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Our own recipe. The photograph is AI-generated.

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