Ackee and saltfish, Jamaica’s staple breakfast, is a tasty and nutritious way to start the day. However, even though ackee is the national fruit of Jamaica, neither ingredient is indigenous to the island. As with so much of modern Jamaica, even the breakfast has its roots in 18th-century colonialism. The fruit is African, the fish is European, but the finished dish is definitely Jamaican.

Ingredients

For 4 Persons.

Recipe:

1 teaspoon(s) Little Jamaica all natural black pepper ( The older generation mostly use a small piece of scotch bonnet to add that peppery flavour putting in the oil and caramelised a little for that authentic aroma both in smell and taste)
1 teaspoon Little Jamaica all natural all purpose seasoning
1/4 teaspoon of Little Jamaica all natural NICE-IT-UP garnish ( spicy and optional)
1 small sweet pepper (red)
1 can(s) ackee in saltwater drained from tin
1 teaspoon(s) scotch bonnet pepper, chopped
1 medium onion, chopped
2 medium tomato, chopped
1 tablespoon(s) Vegetable Oil
2 stalk(s) escallion, chopped
1/2 pound(s) saltfish (also boneless option)
1 clove(s) garlic, chopped

DIRECTIONS

1. Put saltfish to soak in cold water for about 1 hour.2. Pour off water; add fresh water and cook until tender.3. De-bone and flake saltfish( In many cases you can buy boneless saltfish as an option) 4. Heat Olive or vegetable Oil and saute onion; garlic; escallion; tomato; scotch bonnet pepper and sweet pepper. Add saltfish; Ackee and Black Pepper.5. Stir lightly, cover and allow to stand over low heat and simmer for 5 minutes then leave to rest for another 5 before serving.

FOR A VEGAN OPTION COOK WITHOUT SALTFISH and garnish with a little sea salt (Little all natural sea salt).

A PART OF JAMAICAN TRADITION THE MAIN OF ANY MEALS IS THE FIRST TO BE PREPARED. After cooking it’s left to sit for a few hours without removing the cover capturing all the goodness of the flavours. For meats overnight preparation or should I say marinating the better of all options, to give the meats that deep rooted soul food taste.