Ackee and Saltfish

Step by stepInstructions

1. Rinse the saltfish and soak it in cold water for at least 2 hours, ideally overnight, to remove excess salt, then drain.
2. Place the saltfish in a pot, cover with fresh water and boil for 15 to 20 minutes; drain, cool slightly and flake, removing any skin and bones.
3. Heat the oil and butter in a skillet over medium heat and sauté the onion, scallions, thyme and pimento seeds until the onion softens, about 3 minutes.
4. Add the tomato and scotch bonnet and cook for 2 minutes, then stir in the flaked saltfish and cook for 3 to 4 minutes.
5. Gently fold in the ackee, taking care not to mash it, and cook for 3 to 5 minutes until heated through.
6. Season with black pepper, taste for salt — the saltfish is usually salty enough — and serve hot with fried dumplings or boiled green bananas.