Sunday Morning Ackee and Saltfish

⏱ 45 min · Serves 4

Jamaica's national dish done properly: silky ackee folded through flaky salt cod, sweet peppers, thyme and just enough Scotch bonnet to wake you up. Serve with fried dumplings or boiled green banana and it's a proper island breakfast.

Per serving: 412 kcal · 32.0g protein · 16.0g carbs · 26.0g fat

Ingredients

• 300g salt cod (boneless saltfish)
• 2 x 540g tins ackee, drained very gently
• 3 tbsp coconut oil or vegetable oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 3 spring onions, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 whole Scotch bonnet pepper (plus 1/4 chopped, optional)
• 4 sprigs fresh thyme
• 1 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• 1 tbsp butter (optional)
• Salt, only if needed

Method

1. Soak the salt cod in cold water for 8-12 hours if you have time, changing the water twice. Otherwise, cover with water, bring to the boil, drain, and repeat twice more.
2. Boil the soaked fish in fresh water for 15 minutes until tender. Drain, cool slightly, then flake into bite-sized pieces, removing any skin or bones. Taste a flake — if still very salty, rinse under hot water.
3. Heat the oil in a large frying pan over medium heat. Add the onion, bell pepper and spring onions and cook for 5-6 minutes until softened and glossy.
4. Stir in the garlic, thyme sprigs, black pepper and paprika and cook for 1 minute until fragrant.
5. Add the tomatoes and the whole Scotch bonnet (pierce it once for gentle heat, or add the chopped quarter for real fire). Cook 3-4 minutes until the tomatoes break down.
6. Add the flaked saltfish and toss for 2-3 minutes so it takes on the seasoning.
7. Drain the ackee and tip it in with the butter. Fold gently — no more than 3 or 4 turns with a spatula — so the ackee stays in soft pieces rather than turning to mush. Warm through for 2 minutes.
8. Remove the whole Scotch bonnet and thyme stalks. Taste and season only if it needs it. Serve hot with fried dumplings, boiled green banana or callaloo.