I am no Chef, but

This morning I warmed up some leftover Ackee and saltfish and some leftover sautéed callaloo and arranged them on some sliced hard-boiled eggs with a drizzle of virgin olive oil on top for breakfast…. Man, the thing was spectacular…next time I think I’ll add some capers for some additional flavor.

In reply to birdseye

Birdie, I cannot quite countenance ackees and eggs in the same plate, but I'm really here to complain of the lack of roast breadfruit or hard-dough bread! Hope you know that 'hard-dough' doesn't necessarily mean the white variety; nowadays it's available in whole wheat too.

--Æ.

In reply to JayMor

Did have a fresh hard-dough I get from the bakery in walking distance. No breadfruit I am hitting 30% on buying good breadfruit at the Korean market. – Anyway, the little mound of ackee, saltfish and calloo on the eggs reminded me of a house party I had in my young days when I included some osetra caviar with the "hors d'oeuvres." At one point a female guest on tasting the caviar shouted for everyone to hear “this is a f...ing aphrodisiac”

In reply to JayMor

Jay, Jay and Jay

Take saltfish leave it overnight in water to get rid of excess salt

One peels the skin and steams the breadfruit...its soft

In a pot , one puts two teaspoons of virgin olive oil and heat it.

Take a sliced Spanish onion and saltfish and put them in the pot .

Stir for 90 seconds , then put the steamed breadfruit in the pot.

Add salt and pepper and stir in the pot. Stir it; it becomes a bit dry; choose what dryness one wants.

The same for cassava , eddoes , dasheen , yam, etc....delicious side dishes with the saltfish.

In reply to sgtdjones

Mor, More and More Amor. Suppen de girls say at certain times.

Your recipé sounds good, Sarge, but as a Yardie to-de-bone , roasted breadfruit (including the modern-day oven-baked) is top of the heap. Still, my mother essentially would get to something like your dish there since left-over breadfruit (whether roasted or boiled), yams, etc. would be similarly fried for breakfast next morning. The shortening would've been coconut oil, though.

But, Sarge, I don't see a lick of ackee in your formulation there. So-so saltfish? Only when, as boys, we go a bush and "row a boat" of 'borrowed' yams or said breadfruit and salted codfish or mackerel. Otherwise, ackee haffe be inna it. My normal Internet name is 'AckeeEater' (whence cometh my signature 'Æ'), so you understand. LOL. I know you're Trini but I hope you do put away a plate of ackee-and-saltfish from time to time, much like how it takes nothing for me to latch on to some roti/dhalpuri wid goat curry.

--Æ.

In reply to Birdie

Am I bad to hope that you were the beneficiary of that "aphrodisiac" shout? HeHeHe! I'll have to pass on caviar though. Even anchovies get a pass before caviar for me.

So, in fact you did have the hard-dough. Makes sense now. Re store-purchased breadfruit, in my neck of the woods, the source is the WIndian shops. Except for price, no complaints, unless you get there late when only riff-raff is left.

--Æ.

In reply to birdseye

Expensive breakfast mate,I had fried plantain and 2 slices of toast and a boiled egg,I have had plantains for the last 15 years for breakfast.A few years ago I bought a tin of Ackee for £4.50 too dyam expensive.

In reply to JayMor

That is a rather incisive question ----- I deliberately neglected to say that I did not hear the same exclamation, this morningUse to love anchovies, that use to be the topping on all my pizzas – not anymore. The salt is no longer my friend

thanks for the breadfruit reference - will check

In reply to granite

Damn! That’s exorbitant! ---Damn! That’s exorbitant! --- I wouldn’t buy it either

In reply to JayMor



It's too darn expensive, Jay.

I am only going to write one Jay from now on...

It must be the HIGH testosterone in the Jamaican sweet potatoes and ground provisions that collaborates with your "aphrodisiac" shout...
Unfortunately, it's not present in ackee nor breadfruit.

In reply to JayMor

breadfruit?
Hate it.

In reply to birdseye



My curry chicken, pumpkin- b veggie curry and buss up shurt dinner was even better.

i dont like salt fish at all from the time i was a kid hate the texture .

In reply to birdseye

Sounds good to me.

Your opinion is the only one that matter in these things!

In reply to velo
I hope you mean salted codfish only. Because ackee is good with any salted fish-- cod, pollock, mackerel... and I've even had it with Guyanese salted shark.

In reply to sgtdjones
You'd have to tell which of the Jays it'll be, mate. Hopefully it's the third one, so that "More Amor" and de girls dem response will apply.

In reply to Birdseye and Granite
You do realise that £4.50 is merely $6 here, and that a tin of ackees now cost like twice that here, right? That's why when I go to Ja or S. Fla I load up on dozens of the fruit.

In reply to openning
Really? All forms of it-- roasted/baked, boiled and fried? So, for you, Capt William Bligh's troubles were all for nought then. Although when breadfruit is 'turn' (i.e. just before ripe) it may be taken by itself, usually it's eaten with something over it, like ackee-and-salfish, run-dung, etc. I know you're Bajie, but try it this way and see.

--Æ.

In reply to JayMor

Thanks to my mom, my older brother, and me did not have to eat what we didn't like.
My friends knew it, and never forced me into eating it.
My best friend and my brother dislike my favourite, which is Coucou, my mother always prepares separate meals for them.

In reply to JayMor

OK the best I have tried to date

Trini kingfish thats marinated overnight

Trini Kingfish with Breadfruit

In reply to JayMor

Damn! What the hell was I thinking? Must have been hallucinating from my Ackee and eggs. I just looked at the conversion rate, £1.0 is ~ $1.33 USD. I guess I pay around $12 - $13 USD for a tin of Ackee
Thanks for bringing me back to reality

In reply to birdseye

Even $16/tin in NorCal. Thankfully Yard/Florida help me out with fresh fruit. I buy Fresh Cod/Pollock boil it with salt to my own taste then add Ackee (after saute with seasonings/Veg of course). I was in a Pacific/Asian store in Sacramento when I saw A Samoan pass by with a 25lb bag of frozen breadfruit in his cart. Dem chop it up like Hog food though! Had no choice but to get a bag and dprtion out into many ziploc babs, gave some away and store some. Ever so often I slice very thinly and fry then toss in Granulated Garlic and herbs. Basil, Oregano...

In reply to Brerzerk

I bought the frozen breadfruit once but was not too enamored with it. So I haven’t bothered with it again. Couple Korean stores in my area get weekly supply, but what looks good is not always good... it's literally a hit and miss situation, and the misses can be disappointing.