@typhaniecooks
Celebrate Jamaica’s Independence Day with @typhaniecooks’ Ackee & Saltfish Seasoned Rice recipe!
Ackee & Saltfish is Jamaica’s national dish. Add in rice and kabocha squash (simply referred to as ‘pumpkin’ in Jamaica) for an easy, flavorful, and hearty one-pot cultural dish.
INGREDIENTS:
½ lb saltfish
1 lb (or one can) pre-boiled ackee
½ onion, chopped
4 garlic cloves, minced
2 scallion stalks, chopped (reserve the green parts for garnish)
2 thyme sprigs
1 scotch bonnet pepper
1 cup medium-diced kabocha squash
2 cups (or one can) coconut milk
1 ¼ cup water
1 tsp allspice berries
1 tsp all-purpose seasoning
½ tsp black pepper
2 cups jasmine rice, rinsed
2 tbsp coconut oil
1 tbsp butter
INSTRUCTIONS:
1. Boil the saltfish for 20 minutes to reduce the excess salt. Drain and allow the saltfish to cool before flaking. Set aside.
2. In separate pot over medium heat, add the coconut oil. Sauté the onion and scallion for about a minute before adding the garlic.
3. Stir, and after about 30 seconds when the garlic is flagrant, add the flaked saltfish and kabocha squash. Give everything a light stir.
4. Add the coconut milk, water, allspice berries, all-purpose seasoning, and black pepper. Stir, then allow the pot to come to a rolling simmer.
5. Stir in the ackee and rice. Then, add the thyme, scotch bonnet pepper, some of the scallion garnish, and butter.
6. As soon as the pot begins to come to a boil, stir gently, cover, lower the heat, and allow the rice to steam on the lowest heat setting for 25 minutes.
Fluff, serve, and enjoy!
