Made with love by Jamaica Valley.
Waking up in a Jamaican household, smelling the amazing scents coming from the kitchen. The sound of the oil in the dutch pot sizzling. You just knew you were in for a treat. The biggest treat?? Jamaica’s National dish, Ackee & Saltfish, with a side of Fried dumpling, boil dumpling, yellow yam, green banana. Don’t forget the ripe fried plantain. Breakfast in Jamaica sets you up for the day. Such a popular meal, you can expect it to be on the menu of every traditional Jamaican restaurant. Not only at breakfast, straight through the day too. Here’s a great recipe.
- 1/2 pound salt fish
- fresh ackee soaked, or tinned ackee
- 1 medium onion, chopped
- 1 small sweet pepper (yellow/red or gr.), julienned
- 1 cloves of garlic, minced
- 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish too spicy)
- 2 stalks scallion, chopped
- 3 Sprigs Thyme
- 2 tablespoons extra virgin coconut oil
- Jamaica Valley ground black pepper
- Put saltfish to soak in cold water for about I hour
- Pour off water; add fresh water and boil until tender
- De-bone and flake the saltfish
- Heat oil and saute onion, garlic, scallions, scotch bonnet pepper and sweet pepper until tender, about five to six minutes
- Add flaked saltfish, fresh or canned ackee and Jamaica Valley black pepper
- Toss lightly; cover and allow to stand over low heat for about 1 minutes
Enjoy this most famous Jamaican dish!