Jamaican ‘Saltfish’ And Ackee



To brine the saltfish, mix together the water, salt, sugar and nori in a shallow, non-metallic container. Slice the hearts of palm into chunks and add to the liquid. Leave to marinate for at least 1 hour, or ideally overnight in the fridge.


When ready to cook, drain the hearts of palm and pat them dry with kitchen paper


Add a splash of oil to a large frying pan or wok and place over a medium heat. Add the white onion and peppers, along with the chilli and a pinch of salt. Sauté for a couple minutes or until starting to soften.


Add the hearts of palm to the pan with the garlic, thyme and seasoning. Continue to stir fry for a further couple of minutes.


Gently add the ackee to the pan, with the spring onions and hot sauce. Gently stifry fry and mix everything together until the ackee is piping hot, taking care not to break it up too much. Taste to check the seasoning and serve hot.


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