Ackee And Salted Codfish Saltfish Food

ACKEE AND SALTFISH

Steps:

• Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.
• Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.

ACKEE AND SALTED CODFISH (SALTFISH)

Steps:

• Soak salted codfish in water for 1 hour to release salt. In a medium saucepot, with enough water to cover the salted codfish, boil for 15 minutes. Strain, remove any bones, and let cool. Set aside.
• In a large pan with olive oil, saute onion, scallions, and garlic until onions are translucent. Add salted codfish and saute for an additional 5 minutes. Add thyme and peppers. Then add ackee and saute for 3 to 5 minutes. Serve.

ACKEE & SALTFISH

Steps:

• Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
• Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.
• Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.
• Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
• Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
• Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently - nobody likes mushy ackee.
• Once folded in, simmer for 3-5 minutes before serving.

SALTFISH AND ACKEE

Steps:

• Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
• Rinse the fish and flake it into small bites.
• Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.
• Add fish and stir for 2 minutes.
• Drain ackee, stir into pan taking care not to crush it or break it apart too much.
• Stir in tomatoes and cook a little longer till they are soft.
• Take a taste test. Sprinkle with pepper and add salt if needed.
• Serve alone, or with white rice.

SALTFISH AND ACKEE

Steps:

• Heat oil in a large frying pan on medium high heat (the oil should be enough to just coat the bottom of the pan).
• Once oil is heated, add in onions. When they start to get soft, add tomatoes, black pepper, and ackee.
• When ackee just starts to get soft, add in fish and salt if necessary. You may not need to add salt because of the fish which is cured in salt, however, by soaking it, some of the salt flavor (actually most of the salt flavor) is lost.
• Once fish is clear and cooked through, and the ackee is fork-tender (it should break apart when pierced with fork, but not be really mushy), then your breakfast is done! Serve with ripe fried plantains and fried dumplings for a real treat.

SALTFISH AND ACKEE

Steps:

• Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.

ACKEE AND SALTFISH WITH BAMMY AS MADE BY KARAMO AND JASON BROWN RECIPE BY TASTY

Steps:

• Make the bammy: Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.
• Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
• Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
• Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.
• Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown. Repeat with the remaining cassava. Set aside.
• Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
• Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
• Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
• Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
• Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
• Slice the warm bammies into quarters, then serve with the ackee and saltfish.
• Enjoy!