Jamaican · seafood

Saltfish and Ackee

Name: Saltfish and Ackee
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 450g Salt Cod; 400g Ackee; 1 chopped Onion; 1 tsp Paprika; 2 tsp Curry Powder; 2 tsp Jerusalem Artichokes; 1 tsp Hotsauce; 1 sliced Red Pepper; 1 sliced Yellow Pepper; 200g Tomatoes; to taste Salt; to taste Pepper; 250g Self-raising Flour; 30g Suet; pinch Salt; for frying Olive Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Salt Cod450 g
Ackee400 g
Onion1
Paprika1 tsp
Curry Powder2 tsp
Jerusalem Artichokes2 tsp
Hotsauce1 tsp
Red Pepper1
Yellow Pepper1
Tomatoes200 g
Salt
Pepper
Self-raising Flour250 g
Suet30 g
Salt
Olive Oil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 0 min

1
For the saltfish, soak the salt cod overnight, changing the water a couple of times.
2
Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.
3
Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.

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