A rich, creamy version where the saltfish is simmered in fresh coconut milk before adding ackee.
Hands-free mode with voice commands & timers
No ratings yet
Soak the saltfish in cold water overnight or boil it in two changes of water for 20 minutes to remove excess salt.
Flake the saltfish into bite-sized pieces, ensuring all bones and skin are removed.
Heat the vegetable oil in a large skillet over medium heat and sauté the onion, garlic, scotch bonnet, and bell pepper until softened.
Stir in the flaked saltfish and pimento berries, cooking for 3 minutes to infuse the aromatics.
Pour in the coconut milk and add the thyme sprigs; bring to a gentle simmer and cook for 5-7 minutes until the liquid reduces slightly and coats the fish.
Gently fold in the drained ackee, taking care not to break the delicate fruit pieces.
Add the chopped scallions and black pepper, then cover the pan and simmer on low for another 3-5 minutes.
Remove the thyme sprigs and pimento berries before serving hot with boiled green bananas or dumplings.
