Jamaica · Jamaican
Ackee and Saltfish
Jamaica's national dish: buttery ackee folded through flaked saltfish, peppers and thyme.
- Préparation
- 25 min
- Cuisson
- 25 min
- Total
- 50 min
- Pour
- 4
- Difficulté
- Intermédiaire
- Type
- Petit-déjeuner
Ingrédients
4 personnes
- Prepared ackee500 g
- Thyme3 sprigs
- Onion and sweet pepper1 each
Préparation
- 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.
Astuces
- — Fold, never stir: ackee collapses if you treat it like scrambled egg.
Nutrition
Valeurs par portion · Calculées
- calories
- 324 kcal
- protéines
- 22 g
- glucides
- 9 g
- lipides
- 23 g
- fibres
- 3.1 g
- sucres
- 2 g
- sodium
- 980 mg
L'ingrédient derrière cette recette
Ackee
Caribbean PantryJamaica's national fruit, eaten as a savoury and harvested only when it smiles.
- Origine
- West Africa, brought to Jamaica in the 18th century
- Saveur
- Buttery, delicate, faintly nutty
- Calories / 100 g
- 151 kcal
- Saisonnalité
- January to March, June to August
L'histoire de cet ingrédient
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.
D'autres recettes avec cet ingrédient
Écosystème culinaire caribéen