Monday, 24 August 2015

Ackee and Saltfish - Caribbean Food Week.

It's Caribbean Food Week ....... Yay. For those of you who do not know, Caribbean Food Week, hosted by Grace Foods is in it's third year and all things Caribbean will be celebrated with supermarket offers, promotions and mouthwatering photo on social media sites between 24th - 31st August. I'm quite glad to be honest, it's about time the wonderful, exotic and delicious dishes from my childhood is celebrated in the media and it's also a wonderful opportunity for people to see how accessible Caribbean dishes are.
The first recipe that I have decided to share for Caribbean Food Week is a the national dish of Jamaica (where my family are originally from). When people think of Jamaican cuisine, they tend to acknowledge "jerk chicken" "curry goat' and "patties". These three dishes are of course popular in Jamaica and the Jamaican dispoara but the national dish of Jamaica is ackee and salt fish. What is ackee, I hear you say and what is salt fish? Well ackee is grown on trees, it resembles scrambled egg and has a delicate taste. The salt fish is salted cod, a dish that stems from our colonial era. I would eat this for breakfast over the weekend as per traditional in Jamaica, but if this is too much for you, it also works well with for dinner. I like to serve this with fried plantains and roasted breadfruit, but this works just as well with some crusty fresh bread. Simply divine. 
Ackee and Saltfish

Gorgeous hamper for Caribbean Food Week. 
Recipe from Caribbean Food Week
Serves 4 people
Preparation Time: 10 minutes
Cooking Time: 20 minutes

1 tin 540g Dunns Rivee Jamaican Ackee, drained
2 tins 125g Grace Salt Fish, drained and flaked
2 onions, chopped
2 spring onions, finely chopped
2 cloves of garlic, finely chopped
1/2 scotch bonnet pepper, finely chopped
2 tomatoes, chopped
1 red pepper, chopped
1 tsp Dunns River Thyms
2 tbsp vegetable oil
Salt and Pepper, to taste.

1) Heat the oil in a large frying pan and fry the garlic, onions, spring onions, peppers and scotch bonnet peppers on a high heat for around 3-5 minutes until sweated.
2) Drain your Grace Salt Fish tins and flake with a fork directly into the pan, add your Dunn's River Thyme for 3 to 5 minutes.
3) Add your remaining tomatoes and your Dunn's River Ackee and fry for a further 1-2 minutes until al your ingredients and flavours are well-combined. When stirring the ackee, be careful to stir these very lightly as to not break up the ackee which are quite fragile.
4) Add salt and pepper to taste.

Disclaimer: I received a lovely hamper from Caribbean Food Week. I was not required to write a positive review and as always, all opinions are my own.

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