Linford Christie's ackee and saltfish recipe
Linford Christie may be best known for his Gold medals and success on the athletics track, but he certainly does not sprint around the kitchen. Try his delicious ackee and saltfish recipe, a well-loved family recipe.
Ingredients
- 1 Tin of Ackee
- 1 tsp Chicken stock powder
- 1 Onion roughly chopped
- 2 Fresh tomatoes
- 1 tsp Black Pepper
- 1 Knob of butter (optional)
- 1 Packet of salted cod fish.
- 1 Scotch bonnet (deseeded) - optional if you want more heat
- 1 Tin of Ackee
- 1 tsp Chicken stock powder
- 1 Onion roughly chopped
- 2 Fresh tomatoes
- 1 tsp Black Pepper
- 1 Knob of butter (optional)
- 1 Packet of salted cod fish.
- 1 Scotch bonnet (deseeded) - optional if you want more heat
- 1 Tin of Ackee
- 1 tsp Chicken stock powder
- 1 Onion roughly chopped
- 2 Fresh tomatoes
- 1 tsp Black Pepper
- 1 Knob of butter (optional)
- 1 Packet of salted cod fish.
- 1 Scotch bonnet (deseeded) - optional if you want more heat
Details
- Cuisine: Caribbean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Fill a pan with cold fresh water add salted cod fish and boil.
- Pour off water then repeat 1-2 more times, depending on taste.
- Pour fresh cold water onto fish and leave for 5-10 minutes then drain.
- Flake fish into small fine flakes.
- In a frying pan place oil and sauté onion and tomatoes until onions are soft.
- Add chicken stock powder and salt fish flakes (cod fish), mix in water and add butter.
- Cook for around 2-3 minutes then add Ackee (place on top) and sprinkle with black pepper to season and simmer on low heat for 3-5 minutes, then serve.
- I prefer to serve this with fried plantains and dumplings, either boiled or fried.
Also worth your attention:
More recipes from Linford Christie
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