Essential Guide to Ackee
JAMAICAN ‘SALTFISH’ AND ACKEE
SF GF NF
Serves: 4
For the ‘saltfish’:
• 1 x 220g tin hearts of palm, drained
• 1 tbsp sea salt flakes
• 2 tsp sugar
• 1 sheet nori, crumbled
• 3 cups water
For the ackee:
• 1x 540g tin ackee, well drained
• Splash of mild oil, for frying
• 1 small red pepper, deseeded and diced
• 1 small green pepper, deseeded and diced