Ackee and Saltfish Plantain Cups

Ackee and Saltfish plantain cups should be on your must-try list If you’re a food enthusiast. This delightful Caribbean dish is a unique blend of flavors and textures that will transport your taste buds to the sunny shores of the islands.

What is Ackee and Saltfish?

Ackee

Is a tropical fruit native to West Africa but has found a home in Caribbean (Jamaican) cuisine. It has a distinct appearance, with bright red pods that reveal glossy black seeds and a creamy, yellow flesh when ripe. The fruit is known for its mild, buttery taste and flavor.

Saltfish

Salted cod, is the ideal partner for ackee. This combination has deep historical roots, tracing back to the days of the Atlantic slave trade when these two ingredients became staples in Caribbean diets.

Other pairings for Ackee and Saltfish

Jalapeño Cheddar Festival

Jamaican Rice and Peas

Preparation and Cooking

Creating Ackee and Saltfish cups is a process that requires minimal effort. First, the Saltfish is soak to remove excess salt, then it is boiled until tender and flaky. The ackee, on the other hand, is carefully prepare by removing any inedible parts and lightly boiled to retain its delicate flavor.

The two main ingredients are then sauté with a medley of vegetables like onions, tomatoes, bell peppers, thyme, green and scotch bonnet peppers. This combination of vegetables brings the dish a delightful balance of sweetness and spice.

Serving the Delightful Cup

To elevate the presentation and create a unique twist, Ackee, and Saltfish are often served in edible cups made from fried plantains. These plantain cups add a touch of sweetness and complement the savory flavors of the dish.

Ackee and Saltfish are commonly enjoyed as a breakfast dish but can be served at any time of the day. It pairs wonderfully with sides like fried dumplings, roasted breadfruit, or bammy (a cassava flatbread).

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 The Recipe

    Ackee and Saltfish Plantain Cups

A Taste of Caribbean Delight

Ingredients

• 1 tin ackee
• 1/2 pound Saltfish or Codfish
• oil for frying
• 1 pack Goya Fried tostone cups
• 1 medium yellow onion, thinly slice
• 1 plum tomatoes, thinly slice
• 1 scotch bonnet pepper
• 1/2 green bell peppers, thinly slice
• 2 green onion
• 2-3 sprig thyme
• 1 avocado dice for garnish
• black pepper to taste
• parsley flakes (Garnish)

Instructions

• Rinse salt cod under cold running water until any salt on its surface is wash away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour.
• In a saucepan bring to a boil over medium-high heat, and cook until fish flakes easily when prodding with a fork, drain, and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Soak in more water if still salty Set aside.
• In a skillet, heat oil over medium heat until shimmering. Add all aromatics, onion, bell pepper, and Scotch bonnet, and cook, stirring occasionally, until soft. Add the flake salt cod and cook, stirring occasionally.
• Add ackee, stir gently to incorporate, and cook until ackee is heated through, add black pepper.
• Heat the oil and fry the plantain cups turning so they cook evenly until golden brown. Remove from the oil and place on a plate lined with a paper towel.
• Fill plantain cups up with prepare ackee and cod fish top with avocado, parsley flakes, and serve.

Keywords: Ackee, Saltfish, Appetizers, Game Day Recipe, Plantain Cups, Jamaican recipe, Jamaican National Dish