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Greatest plates · Breakfast
Ackee & Saltfish Scramble with Callaloo and Fried Plantain
A protein-packed Jamaican breakfast: buttery ackee and flaked saltfish scrambled through eggs with callaloo, thyme and scotch bonnet, served with sweet fried plantain. Each serve lands over 20 g protein thanks to the eggs and salt cod.
Serves 4Prep 20 minCook 25 minBreakfasteggs and saltfish
Containsegg · fish
Protein 27%Carbs 25%Fat 48%
About 736 kcal a serve — 52 g protein, 49 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soak the saltfish
make-aheadPlace the salt cod in a bowl, cover with cold water and soak for at least 1 hour (or overnight), changing the water twice. Drain, then simmer in fresh water for 15 minutes. Drain, cool slightly and flake, discarding any skin and bones.
In the potPrep →
simmer 15 min
Fry the plantain
crispHeat 2 tbsp of the oil in a frypan over medium heat. Fry the plantain slices for 2–3 minutes each side until golden and caramelised. Lift onto paper towel and set aside.
In the panPlantain →
medium, 5–6 min
Build the base
softenWipe the pan and add the remaining 1 tbsp oil over medium heat. Add the onion, garlic, spring onions, scotch bonnet and thyme. Cook 3–4 minutes until soft and fragrant.
In the panAromatics →
medium, 4 min
Add tomato, callaloo and saltfish
wiltStir in the tomato and cook 2 minutes, then add the callaloo and flaked saltfish. Cook, stirring, for 3–4 minutes until the callaloo wilts down.
In the panGreens →
medium, 5 min
Fold in the ackee
gentleGently fold through the drained ackee, taking care not to break it up too much. Warm through for 2 minutes.
In the panAckee →
low, 2 min
Scramble the eggs
finishPour in the beaten eggs and season with black pepper. Stir slowly until the eggs are just set and creamy, about 2–3 minutes. Taste and adjust seasoning (the saltfish adds most of the salt).
In the panScramble →
low, 3 min
Serve
serveSpoon the ackee scramble onto warm plates and serve with the fried plantain alongside.
hot
Cook's noteSoak the saltfish well to control the salt — Australian salt cod can be very salty. Ackee is delicate, so fold it in at the end. Use a whole scotch bonnet if you like real heat.
Estimated per serve
736 kcal · 52 g protein · 49 g carbs · 42 g fatestimates, within ~10%
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