Jamaica · Jamaican
Ackee and Saltfish
Jamaica's national dish: buttery ackee folded through flaked saltfish, peppers and thyme.
- Preparación
- 25 min
- Cocción
- 25 min
- Total
- 50 min
- Para
- 4
- Dificultad
- Intermedio
- Tipo
- Desayuno
Ingredientes
4 raciones
- Prepared ackee500 g
- Thyme3 sprigs
- Onion and sweet pepper1 each
Preparación
- 1
Soak the saltfish overnight, then boil briefly and flake, discarding bones.
- 2
Sauté onion, pepper, thyme and scotch bonnet until soft.
- 3
Add the saltfish and cook two minutes.
- 4
Fold in the ackee gently and heat through without breaking it up.
Consejos
- — Fold, never stir: ackee collapses if you treat it like scrambled egg.
Nutrición
Valores por ración · Calculados
- calorías
- 324 kcal
- proteínas
- 22 g
- carbohidratos
- 9 g
- grasas
- 23 g
- fibra
- 3.1 g
- azúcares
- 2 g
- sodio
- 980 mg
El ingrediente detrás de esta receta
Ackee
Caribbean PantryJamaica's national fruit, eaten as a savoury and harvested only when it smiles.
- Origen
- West Africa, brought to Jamaica in the 18th century
- Sabor
- Buttery, delicate, faintly nutty
- Calorías / 100 g
- 151 kcal
- Temporada
- January to March, June to August
La historia de este ingrediente
Ackee must open naturally on the tree before it is safe to eat — a rule passed down orally for generations and now written into Jamaican food law.
Más recetas con este ingrediente
Ecosistema culinario caribeño