Ackee with Salted Cod — Jamaican Classic for a Hearty Brunch

• salted cod↗600 г без кісток g

  boneless

• vegetable oil↗2 ст. л. tbsp
• onion↗1 середня

  finely chopped

• garlic cloves↗4

  finely chopped

• green onion↗3

  thinly sliced

• scotch bonnet pepper↗1

  seedless, finely chopped

• dried thyme↗1 ч. л. tsp
• ground allspice↗1 ч. л. tsp

  (allspice)

• red pepper↗½

  seedless, finely chopped

• green pepper½

  seedless, finely chopped

• tomato1 великий

  sliced

• ackee↗2 x 540 г консерви g

  drained

Step-by-step instructions

1. 1

   Place the salted cod in a cold pot, cover with cold water, bring to a boil, simmer for 5 minutes, drain the water and refill with fresh cold water.

2. 2

   Repeat until the salt level suits your taste; we recommend cooking the fish three times for perfect balance. After the final draining, let the cod cool, flake it with a fork, and set aside.

3. 3

   Heat a large skillet, add vegetable oil and set over high heat. When the oil starts to sizzle, reduce to medium‑low. Add onion, garlic, green onion and scotch bonnet pepper, sauté for 5‑7 minutes until softened.

4. 4

   Add the flaked salted cod, a pinch of black pepper, dried thyme and ground allspice. Stir and cook for another 3 minutes.

5. 5

   Add the red and green peppers, as well as the sliced tomato. Mix and simmer for 2‑3 minutes — these ingredients balance the dish’s heat.

6. 6

   Add the drained ackee and another pinch of black pepper. Gently fold in the ackee, avoiding over‑mixing to preserve its delicate texture.

7. 7

   Simmer for another 3‑5 minutes, then serve hot.