ACKEE AND SALT FISH BACALHAU KARIMAH’S CUISINA QURANIC COOKING

Allah mentions “fish” in the Quran a number of times and for good reason, as fish is another amazing superfood that good for the brain, especially of growing children.

QURANIC REFERENCE                    

SURAH/CHAPTER 16: AYAH/VERSE 14 Sūrat an-Naḥl (The bees)

 “And He it is Who has subjected the sea (to you), that you eat thereof fresh tender meat (i.e. fish), and that you bring forth out of it ornaments to wear. And you see the ships ploughing through it, that you may seek (thus) of His Bounty (by transporting the goods from place to place) and that you may be grateful.” [16:14]

 This is my signature Ackee and Salt fish learnt from my years of being a rasta, prior to Allah guiding me to islam.

Salt fish or Bacalhau as it is called in Portuguese speaking nations, is a great standby to have in the house and my version of a delicious Caribbean recipe puts it to good use.
This is a fish and vegetable dish, the vegetables that are cooked with the fish, spices and tomatoes help balanced the acid caused and make it healthier.
Traditionally Caribbean people used calaloo, which is a type of spinach but I like to use okra, the choice is yours.

 

ackee and salt fish karimahs cuisina

Ingredients
• 1-2 tbsp olive oil
• 1-3 onion, depending on size, finely chopped
• 1-5 cloves of garlic (optional)
• 1 red sweet pepper, seeds removed, chopped(optional)
• 1 green sweet pepper, seeds removed, chopped(optional)
• ½-1 scotch bonnet chilli, seeds removed, chopped
• 450g/1lb salt cod, soaked in water overnight (water changed several times)
• 1 450g tin chopped tomatoes
• 450g/1lb canned ackee, drained
• 1 tbsp fresh thyme leaves or 1-2 teaspoons of dried thyme
• 1 -2 teaspoons of dried paprika
• ½ -1 teaspoon black pepper
• 400g/14oz fresh okra, less if you prefer
• 400g/14oz fresh callaloo OR substitute with fresh spinach leaves
• 1 tsp freshly grated nutmeg
Method

1. . Soak the salt fish over night or boiling it 2-3 times and change the water, you want to re-hydrate and get rid of access salt. Drain of water and set aside to cool.
2. . Heat the oil in a large frying pan. Add the onion, garlic, sweet peppers and fry over a medium heat for 4-5 minutes, until softened.
3. Add the scotch bonnet pepper chilli, nutmeg, thyme and paprika and stir gently into the pan mixture.
4. You need to carefully break up the salt fish into small chunks and remover any large or small bones being sensitive with your finger tips.
5. Add the shredded salt fish to the friend onion mixture and fold together gently.
6. Add the tomatoes and stir and simmer on low heat for -10 minutes, stirring occasionally.
7. Open the can of ackee and drain the off then add the ackee to the pan and cook for 5-6 minutes, with a lid on the pan, add a little hot water if you think the sauce is a bit dry.
8. Finally add the okra, callaloo or spinach to the pan contents and cook for another 5 minutes, coved until the okra is tender or the callaloo/spinach has wilted down.
9. To serve, place the salt cod and ackee mixture into a large serving dish.
10. Serve with rice, gari, ground rice or pitta bread and salad.
11. Totally tropical, alhmdulilah

page 1 cover

FISH is one of the featured foods in my new SACRED SUNNAH SUPERFOODS, an illustrated guide to Quranic foods. its available from karimah’s cuisina.

we have paypal, just search karimahscuisinaa@gmail.com (correct spelling) and pay £20 including UK post and packing first class £30 for the rest of the world. You then need to email us your postal address, thank you.

For more info and a link to a youtube video of the book please click her thank you

https://karimahscuisina.com/2018/08/22/quranic-foods-sacred-sunnah-superfoods/

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s