Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Codfish | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. Saltfish (codfish)
- 1 dozen ackee
- 1 small onion
- 1 teaspoon Black Pepper
- 3 slices hot Scotch Bonnet Pepper
- 1 small red sweet pepper
- cooking oil
Directions
Soak Saltfish in warm water to taste.
After soaking saltfish (codfish), place it in cold water and boil.
Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
Wash ackees five times
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up (flake) the saltfish and remove all bones.
Sauté thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the ackees, and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices.
Category:Jamaican Recipes
Category:Jamaican Meat Dishes