Ackee and saltfish is known as the national dish of Jamaica and is often served for breakfast but can be enjoyed for lunch and dinner. Ackee is the national fruit of Jamaica and considered a delicacy. I made this using red bell pepper to replace tomatoes, but you can add that if you wish. While traditionally this can be eaten with dumplings or bread, you can also enjoy it with roasted or boiled starches that are compatible.
Ackee and Saltfish
Whole30 version of a traditional Jamaican breakfast.
Equipment
- Cutting board
- Knife
- Can opener
- Mixing bowl
- Medium pot with lid
- Skillet
- Wooden spoon
Ingredients
- 1 can ackee drained⠀
- 2 fillets of saltfish salted cod or pollack works⠀
- 1-2 TBSP oil⠀
- ½ red bell pepper chopped⠀
- ½ medium onion chopped⠀
- 1 escallion green onion⠀
- 4-5 cloves garlic chopped⠀
- 1 scotch bonnet pepper optional⠀
- 3 green banana score the peel⠀
- 1 ripe plantain cut in large chunks and score the peel⠀
- Salt and pepper to taste
Instructions
- Put saltfish in a medium pot and cover with water. Bring to a boil. Once it boils drain the water and taste. If it’s too salty boil again. You shouldn’t need to boil more than twice because you want some saltiness to it. Remove and set aside. ⠀
- In the same pot add in green banana and plantain and cover in water. Bring to a boil then reduce to a rolling boil with the lid covering half the pot for 10-15 minutes. ⠀
- In a skillet heated on medium heat add 1 TBSP oil. Sauté the onions, pepper and garlic. If using tomato and you can add it here too.
- Once onions are translucent you can add the ackee in. Be careful when you stir so you don’t break it up too much. Then flake saltfish filets and add in. At this point we are just heating up everything as the ackee is already cooked (5-10 minutes). ⠀
- Peel the bananas and plantain and serve on a plate with the ackee and enjoy!