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World Breakfasts: Ackee and Saltfish

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World Breakfasts: Ackee and Saltfish

The idea behind our World Breakfasts series is to bring you a collection of diverse breakfast meals from far flung reaches of the globe and provide you with the recipes so you can try making them for yourself as a change from your regular morning meals. This week’s Ackee and Saltfish dish might well be the most diverse yet. And certainly different from what’s on the breakfast table of most Brits.

Ackee is the national fruit of Jamaica and Saltfish is the national dish. Put the two together and you’ve got one tremendously popular breakfast meal! Give it a try.

What you’ll need (Serves 4-6): 

226g (1/2lb) boneless salted cod

1 x 540g tin ackee, drained

4 cloves garlic, finely chopped

4 scallions, chopped

2 tomatoes, chopped

2 onions, sliced

2 bell peppers (red, yellow or green), sliced

3 tbsp olive oil

Salt and black pepper to taste

What you’ll need to do:

1. Wash the cod to rid it of salt and soak it in a pan of cold water for about 1 hour.

2. Drain the water and add fresh water to the pan. This time, bring the water to the boil and simmer until the fish is tender (about 20 minutes). Drain the water again, rinse the cod under cold water and squeeze dry. Flake and set aside.

3. Heat the olive oil in a skillet over medium heat and sauté the chopped garlic, scallions, tomatoes, onions and peppers for about 6 minutes.

4. Add the flaked cod to the skillet and simmer for 5 minutes, stirring regularly to incorporate with the other ingredients.

5. Add the ackee to the skillet and cook for a further 2 minutes on a low heat, stirring and tossing lightly.

6. Turn off the stove, stir in salt and pepper to taste and plate up to serve. 

The idea behind our 'World Breakfasts' series is to bring you a collection of diverse breakfast meals from far flung reaches of the globe and provide you with the recipes so you can try making them for yourself as a change from your regular morning meals. This week’s Ackee and Saltfish dish might well be the most diverse yet.