Ackee and saltfish with potato and plantain röstis


Ackee and saltfish is a spicy Caribbean classic and is combined here with fried plantain röstis for a quick but flavourful meal.


For the roasted peppers and onions

For the ackee and saltfish

For the potato and plantain röstis

To serve

  • 2 free-range eggs
  • 1 avocado, destoned, peeled and sliced


  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.

  3. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle until cool.

  4. Meanwhile, for the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat. Stir through the saltfish and then add the ackee, turning it very gently through the mixture.

  5. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown.

  6. Meanwhile, boil the eggs for 6–7 minutes until soft-boiled. Put imemdiately into cold water and when slightly cooled, peel and slice in half.

  7. To serve, put the röstis onto serving plates and top with the ackee and saltfish. Scatter over the peppers and onions, egg and avocado and serve.

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