Chef’s Recipe: Prince Rowe’s Ackee and Saltfish
We invited Vancouver chef and Kingston 11 restaurant owner Prince Rowe into the A & K Test Kitchen to give us his opinion on our menu from Lucinda's Authentic Jamaican Kitchen. He was happy to share his secret recipe for ackee and saltfish with us!
2 tins ackee (**see note below recipe**)
2 lb saltfish
4 cloves garlic
1 whole onion
2 stem of green onion (optional)
1 scotch bonnet pepper (**see note below recipe**)
2 bell peppers (yellow and orange)
1 sprig of thyme
1 dash pepper
1 dash salt, to taste
Boil fish to remove salt. Break into pieces and set aside.
Chop vegetables. In a skillet without oil, put garlic, onion, green onion, and peppers. Add a pinch of pepper and salt.
Remove ackee from can. Drain and boil for 1 minute. Strain and combine with fish in skillet with vegetables. Cook for 15 minutes.
To finish, add thyme and seasonings to taste.
**Please note**: both Ackee fruit and scotch bonnet peppers should be handled carefully.
Read more about Ackee fruit on our Fruit article. If you buy canned ackee fruit, it should no longer be poisonous.
Read more about Scotch Bonnet Peppers in our chili peppers article. Handle with care (use latex or rubber gloves, and be careful not to touch your eyes or nose while working with these hot peppers!