@chefdwightsmith: Ackee & Saltfish 🇯🇲 — Jamaica’s national dish and one of those meals that never gets old. Salty, spicy, buttery and packed with flavour. Keep the ackee intact, don’t overwork it, and most importantly, get that saltfish exactly where you want it before it ever hits the pan. Ingredients 1 bag salted cod (saltfish) 1 can ackee, drained 1 small onion, sliced ½ red bell pepper, sliced ½ green bell pepper, sliced 1 tomato, chopped 2–3 cloves garlic, minced 2 scallions, sliced ½ Scotch bonnet, thinly sliced, seeds removed Fresh thyme Crushed pimento (allspice) Black pepper Salt, if needed Olive oil or coconut oil Method Soak the saltfish in fresh water to remove the surface salt, then drain. Cover with fresh water and boil until enough salt has been removed for your taste, changing the water and repeating if necessary. Drain, cool, remove any skin or bones and flake into pieces. Heat a little olive or coconut oil in a pan. Add the onion, peppers, tomato, garlic, scallion and Scotch bonnet and sauté until softened and fragrant. Add the saltfish and cook for another couple of minutes so everything comes together. Gently fold in the drained ackee, fresh thyme, crushed pimento and plenty of black pepper. Taste before adding any additional salt. Cook just long enough to warm the ackee through, folding gently so it stays in nice big pieces. Serve it up with your favourite sides. #EasyRecipes #jamaicanfood #ackeeandsaltfish 🎥: @Isaac

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Tuesday 15 September 2026 15:06:32 GMT