Ackee & Saltfish Supreme with Bammy and Callaloo

About this meal

A protein-packed Jamaican breakfast featuring salted cod sautéed with ackee, bell peppers, onion, and fresh herbs, served with pan-seared bammy (cassava flatbread) and garlicky callaloo. This meal is designed to maximize muscle gain while staying lactose- and shellfish-free, and celebrates classic Jamaican flavors.

Ingredients

• Salted cod (soaked overnight) — 150g
• Ackee (fresh or canned in brine, drained and rinsed well) — 200g
• Bammy (cassava flatbread) — 2 rounds
• Callaloo (fresh or frozen) — 150g
• Onion — 1 small, sliced
• Scotch bonnet pepper (optional) — 1/4, finely chopped
• Bell pepper (red or green) — 1/2, sliced
• Tomato — 1 medium, chopped
• Garlic — 3 cloves, minced
• Scallions — 2, sliced
• Fresh thyme — 1 tsp
• Extra virgin olive oil — 2 tbsp
• Black pepper — to taste
• Ground turmeric — 1/2 tsp
• Unsweetened almond milk (for bammy soak) — 1 cup
• Pimento (allspice), ground — 1/4 tsp

Steps

1. Soak the salted cod in water overnight, changing the water at least twice to remove excess salt.
2. Boil the cod for 10 minutes, drain, remove any bones/skin, and flake into pieces.
3. For bammy, soak the rounds in unsweetened almond milk for 10 minutes. Drain and pan-sear each side on medium heat in 1/2 tbsp olive oil until golden and crisp.
4. In a large skillet, heat 1 tbsp olive oil. Sauté onion, garlic, bell pepper, scotch bonnet, and thyme until fragrant.
5. Add tomato, pimento, and turmeric. Cook for 2 more minutes.
6. Add the flaked cod and stir. Gently fold in the ackee and stir until heated through. Add black pepper to taste.
7. For callaloo, heat 1/2 tbsp olive oil in a separate pan. Add garlic and scallion, then the callaloo. Sauté with a pinch of black pepper until wilted and tender.
8. Serve ackee & saltfish with bammy, topped with sautéed callaloo.