Jamaican · serves 4 · about 40 minutes
Jamaica's national dish: silky ackee sautéed with flaked salt cod, onion, tomato, and scotch bonnet. Looks like scrambled eggs, tastes like the island.
Ingredients
- 1 can ackee, drained
- 1 lb salt cod (bacalao), soaked
- 1 onion
- 1 tomato
- 1 tbsp thyme
- 1 scotch bonnet
- 3 cloves garlic
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Soak the salt cod overnight, then boil briefly, drain, and flake, removing any bones.
- Sauté onion, garlic, tomato, thyme, and scotch bonnet in Iberia Olive Oil.
- Add the flaked saltfish and warm through.
- Gently fold in the ackee and heat 2 to 3 minutes — stir minimally so it stays intact.
- Serve with fried dumplings or boiled green bananas.