Berbere-Spiced Ackee and Saltfish
A unique Ethiopian twist using berbere spice blend to season the flaked salt cod.
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Ingredients
- 1/2 pound Salted cod (saltfish)
- 1 19oz can Canned ackee (drained)
- 2 tablespoons Berbere spice blend
- 3 tablespoons Niter Kibbeh (Ethiopian spiced butter) or oil
- 1 medium Red onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 medium Roma tomatoes, chopped
- 1 medium Bell pepper, julienned
- 3 sprigs Fresh thyme sprigs
- 1/2 pepper Scotch bonnet pepper, deseeded and minced(optional)
- 2 stalks Green onions, sliced
Instructions
- 1
Soak the saltfish in cold water overnight, then boil it in fresh water for 15-20 minutes until tender but not falling apart.
- 2
Drain the fish, remove any skin or bones, and flake it into bite-sized pieces; set aside.
- 3
In a large skillet, melt the Niter Kibbeh over medium heat and sauté the onions until translucent.
- 4
Add the garlic, ginger, and Scotch bonnet pepper, stirring for 1 minute until fragrant.
- 5
Stir in the Berbere spice blend and chopped tomatoes, cooking until the tomatoes soften into a thick paste.
- 6
Fold in the flaked saltfish and bell peppers, ensuring the fish is thoroughly coated in the spiced base.
- 7
Gently fold in the drained ackee and thyme sprigs, being careful not to break the delicate ackee fruit.
- 8
Cover and simmer on low for 5 minutes to allow flavors to meld, then garnish with green onions before serving.
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