Jamaican Coat of Arms
Dive into the bold, authentic flavors of the Caribbean with the "Jamaican Coat of Arms," a vibrant one-pan dish that celebrates Jamaica’s culinary heritage. This recipe combines tender flaked saltfish, delicate ackee, and nutrient-rich callaloo, creating a symphony of textures and flavors. Aromatic thyme, scallions, and the fiery Scotch bonnet pepper infuse the dish with irresistible warmth and spice, while sautéed onions, tomatoes, and garlic add savory depth. Perfectly balanced and visually stunning, this dish comes together in just 45 minutes, making it an ideal centerpiece for a quick but unforgettable meal. Serve it with fried dumplings, boiled yams, or steamed rice for a true taste of Jamaica. Whether you're seeking a hearty breakfast, brunch, or dinner, this recipe is a must-try for lovers of Caribbean cuisine.
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Recipe Information
Ingredients
- 400 grams Salted codfish (saltfish)
- 300 grams Callaloo (fresh or canned)
- 400 grams Ackee (drained if canned)
- 1 medium Onion (sliced)
- 2 stalks Scallions (chopped)
- 1 large Tomato (diced)
- 1 small Scotch bonnet pepper (seeded and finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Thyme (fresh or dried)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
- 4 cups Water
Instructions
Rinse the salted codfish thoroughly to remove excess salt. Place it in a medium-sized pot, cover with 4 cups of water, and bring to a boil over medium-high heat. Let the fish boil for 10-15 minutes, then drain the water and set the fish aside to cool slightly.
Once cooled, flake the codfish into bite-sized pieces and remove any bones or skin. Set the flaked fish aside.
If using fresh callaloo, wash the leaves and stems thoroughly, then chop into small pieces. If using canned callaloo, drain and rinse. Set it aside.
In a large skillet or sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onion, chopped scallions, diced tomato, minced garlic, and Scotch bonnet pepper. Sauté for 3-4 minutes until fragrant and softened.
Add the flaked codfish to the skillet and stir well to combine with the sautéed vegetables. Cook for another 3-4 minutes, allowing the flavors to meld.
Add the chopped callaloo to the skillet, along with the thyme and black pepper. Stir gently to combine. If necessary, add a splash of water to prevent sticking and help the callaloo cook evenly. Cover the skillet and cook for 5-7 minutes, or until the callaloo is tender.
Gently fold in the ackee, being careful not to break it apart too much as it is delicate. Cook for an additional 3-4 minutes, uncovered, to warm the ackee through.
Remove the skillet from heat. Taste the dish and adjust the seasoning, if necessary.
Serve the Jamaican Coat of Arms immediately, either on its own or with a side of fried dumplings, boiled yams, or steamed rice.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 38720 mg | 1683% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.3 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3605 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
