Ackee and Saltfish is a traditional Jamaican dish everybody loves. We have decided to put it in a wrap! Perfect for going to work, or if your out and about, This recipe is very spicy and tasty, you will not be dissapointed! For those who don’t like spicyness just ease up on the paprika and scotch bonnet! Don’t worry the FLAVA will stay be delicious!

Recipe: Spicy Ackee & Saltfish Wrap

Ingredients

  • 300g saltfish (1 pack)
  • 540g ackee (1 tin)
  • 1 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • ¼ cup spring onion, chopped
  • ¼ onion, chopped
  • ½ cup mixed peppers
  • 1 scotch bonnet pepper, chopped
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp all-purpose seasoning
  • ½ cup chopped tomatoes
  • Wholemeal fajita wraps
  • Butter (optional for sealing wraps)

Method (backend-ready steps)

Soak saltfish overnight in warm water or boil in warm water for 5–10 minutes to remove excess salt.

Drain and flake into small pieces, removing any bones.

Heat vegetable oil in a frying pan over medium-high heat.

Add onion, garlic, spring onion and scotch bonnet, then sauté for 3–5 minutes.

Add saltfish and cook for about 10 minutes.

Season with paprika, black pepper, thyme and all-purpose seasoning.

Add mixed peppers and stir together.

Drain ackee and gently add to the pan.

Cook for about 5 minutes.

Add chopped tomatoes and carefully fold everything together without breaking the ackee too much.

Warm the wraps slightly if needed.

Spoon ackee and saltfish mixture into the centre of each wrap.

Fold in the sides and roll tightly.

Brush the edge with a little butter to help seal.

For best results, place wraps in the oven at 180°C for 5 minutes before serving.

Makes 4–6 wraps.

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