Jamaica’s national dish, ackee and saltfish is made by sautéing desalted salt cod with ackee and seasoned vegetables. Cooked ackee has a texture similar to scrambled eggs and gives the dish its distinctive character.
Cook the onion and bell pepper in oil over medium heat for 8 minutes.
Add the tomato and hot chile and cook for 5 minutes.
Add the flaked fish and cook for 5 more minutes.
Gently fold in the ackee and warm over low heat for 5–7 minutes. Add the black pepper. Ackee breaks apart easily, so stir gently.
Serve hot.
Store in a covered container in the refrigerator for up to 2 days. Because it contains seafood, freezing is not recommended.
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