Ackee & Saltfish Meal Recipe

Desalt the saltfish

Rinse the salted cod under cold water, then place in a medium pot and cover with cold water. Bring to a boil, reduce heat and simmer 10–12 minutes until tender. Drain and cool. Remove skin and bones, flake the flesh into bite-sized pieces.

Soften and sauté aromatics

While the saltfish is boiling, heat 1 tablespoon oil in a large skillet over medium heat. Add sliced onion and cook 4–5 minutes until translucent. Add minced garlic, sliced bell pepper, chopped tomato, and half the scallions; cook 3–4 minutes until softened.

Cook the saltfish

Add the flaked saltfish to the skillet with the aromatics. Stir in thyme sprigs, crushed allspice (if using) and whole scotch bonnet pepper. Cook 3–4 minutes so flavors marry, stirring to avoid sticking. Taste and add black pepper; do not add extra salt (saltfish is already salty).

Add ackee

If using canned ackee, drain gently and fold into the skillet, being careful not to mash it — ackee should remain in soft, pillowy pieces. If using fresh ackee prepared safely, add prepared ackee pieces. Warm through 3–5 minutes until heated but not falling apart. Stir in remaining scallions and chopped parsley. Remove whole scotch bonnet and thyme sprigs before serving or leave for presentation but warn diners. Adjust seasoning with black pepper to taste.

Trim both ends of each green banana and score the skin lengthwise with a knife. Place bananas in a pot, cover with 6 cups water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer 15–20 minutes until a knife easily pierces the inner flesh. Drain, let cool slightly, peel while warm (skin slips off after cutting), and serve whole or halved.

Pour oil into a heavy skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F if using thermometer). Add plantain slices in a single layer (work in batches) and fry 2–3 minutes per side until golden brown and caramelized. Remove to paper towels, sprinkle with a pinch of salt, and keep warm.

Prepare base

Rinse the rice until water runs clear. In a medium pot, combine the rinsed rice, rinsed beans, coconut milk, 1 cup water, chopped scallions, smashed garlic, thyme sprig, whole scotch bonnet, salt and black pepper. Stir gently — do not break the scotch bonnet.

Cook the rice

Bring the mixture to a boil over medium-high heat. Stir once to ensure rice isn't sticking, then reduce heat to low, cover tightly and simmer 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat, let rest 5–10 minutes covered. Remove the scotch bonnet and thyme before serving; fluff rice with a fork.