Jamaica x Kerala

Ackee and saltfish tadka

Name: Ackee and saltfish tadka
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 250 g soaked overnight in 3 changes of water salt cod; 1 tin drained (canned only) ackee, canned; 1 sliced onion; 2 chopped tomato; 1 sliced capsicum (green capsicum, green bell pepper); 1/2 finely chopped scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli); 1/2 tsp dried thyme; 1/2 tsp black pepper; 2 tbsp coconut oil; 1 tsp mustard seeds; 2 sprigs curry leaves; 1/4 tsp turmeric (ground turmeric); 2 sliced spring onion (green onion, scallion); 2 green raw bananas raw banana (green plantain); Salt, only if needed; Water, for boiling

Jamaica's national breakfast gets a curry leaf crackle and a coconut oil glow.

45 minTime

45 gProtein each

hotSpice

12hPlan ahead. Soak for 12 hours first; the 45 minutes come after.

Island breakfast, coastal tadka2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

510kcalsame

45 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Salt cod250 g, soaked overnight in 3 changes of water

Ackee, canned1 tin, drained (canned only)

Onion1, sliced

Tomato2, chopped

Capsicum (green capsicum, green bell pepper)1, sliced

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½, finely chopped

Dried thyme½ tsp

Black pepper½ tsp

Coconut oil2 tbsp

Mustard seeds1 tsp

Curry leaves2 sprigs

Turmeric (ground turmeric)¼ tsp

Spring onion (green onion, scallion)2, sliced

Raw banana (green plantain)2 green raw bananas

Saltonly if needed

Waterfor boiling

Method

6 steps

1Drain the soaked salt cod, cover with fresh water and boil on medium heat for 15 minutes. Drain, cool and flake, removing bones and skin.
2Boil the raw bananas in their skins in salted water on medium heat for 15 minutes until a knife slides in. Peel and slice.
3Heat the coconut oil on medium heat, add mustard seeds and when they pop add curry leaves and turmeric.
4Add onion, capsicum and Scotch bonnet and cook 4 minutes on medium heat. Add tomato, thyme and pepper and cook 3 minutes.
5Fold in the saltfish, then the ackee very gently. Warm through on low heat for 3 minutes without stirring hard.
6Scatter spring onion and serve with the boiled banana.

Serve it like this

Spoon the ackee and saltfish in a loose mound on a warm plate with banana slices fanned beside it. Top with crisp curry leaves and spring onion.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ackee and saltfish tadka

Make it your way

Ingredients

Method

Make it a meal