Ackee and Saltfish
Located in St Pauls, Bristol, Glen’s Kitchen is run by Glen Crooks himself. Featured on the BBC’s “Remarkable Places to Eat” with Fred Sirieix and Michel Roux Jr, the Caribbean restaurant serves authentic dishes that keep people coming back. Tucked inside the St Pauls Learning Centre, it’s right at the heart of the community.
Known for its hearty, comforting food, we invited Glen into the HUSK showroom to cook one of his bestsellers: Ackee and Saltfish. It’s such a standout that the recipe is painted on the outside of Glen’s Kitchen for anyone to try, and if it’s on the wall, you know it’s good.
- 250g saltfish
- Fresh ackee (soaked) or tinned
- 1 onion, chopped
- 1 sweet pepper, julienned
- 1 tomato, chopped
- 2 cloves garlic, minced
- 1 tsp Scotch bonnet, chopped
- 2 stalks spring onion, chopped
- 1–2 tbsp coconut oil
- Salt & pepper to taste
STEP 1
- Soak saltfish in cold water for 1 hour.
STEP 2
- Pour off water, add fresh water & boil until tender. De-bone & flake the saltfish.
STEP 3
- Heat oil & sauté onion, garlic, spring onion, tomato, Scotch bonnet & sweet pepper until tender for 5-6 minutes.
STEP 4 & 5
- Add flaked saltfish, ackee & seasoning.
- Toss lightly, cover & leave over a low heat for about 2 minutes and serve.
Over the coming months, we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.
