Ackee and saltfish with cornmeal muffins


Serves: 4

Prep: 2 hrs, plus 30 mins preparation
Cook: 45 min


500g salt cod
50g Butter
1 onion, finely sliced
2 Spring onions, sliced
1 garlic clove, finely chopped
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1 red chilli, finely sliced (optional)
2 thyme sprigs
625g canned ackee, drained
3 Tomatoes, cut into wedges
2 tbsp Parsley, finely chopped
freshly ground black pepper
2 Eggs, hard-boiled and cut into wedges, to garnish

For the Corn Meal Muffins:

225g self-raising flour
100g fine cornmeal
1 1/2 tsp Baking powder
pinches Salt
75g Butter, melted and cooled
1 egg, beaten
175ml Milk


1. Cover the codfish with cold water and soak overnight or for a minimum of 2 hours, changing the water several times. Drain, place in a saucepan with cold water and bring to the boil. Cover and cook gently for 15 – 20 minutes, until the fish is tender.

2. Lift the fish carefully out of the water using a slotted spoon. Remove the skin and bones and flake the flesh.

3. Melt butter in a frying pan and gently fry the onions, garlic, peppers, chilli and thyme until softened. Stir in the flaked fish.

4. Gently fold in the ackees, being careful not to break them up too much.
Add the tomato wedges, sprinkle on the chopped parsley and season well with black pepper. Continue cooking until heated through.

5. Transfer to a serving dish and garnish with the boiled egg.

6. To make the cornmeal muffins, lightly butter a deep 12 cup muffin tray and set the oven to 180°C/gas4.

7. Sieve the dry ingredients into a large bowl and make a well in the centre.

8. Mix the butter, egg and milk together and pour into the dry ingredients until the mixture resembles a thick batter, adding a little extra milk if required.

9. Spoon the mixture into the muffin tray and bake for 20 minutes until golden brown and springy to the touch.

10. Serve the hot ackee and saltfish together with the warm muffins.

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