JAMAICAN ACKEE & SALTFISH RECIPE
Jamaica’s national dish
We have to admit: we were surprised to find a slice of what seemed like “cooked lemon” admits our tagine in Morocco. A little skeptical, we tried it and were surprised by the texture and gentle, yet refreshing taste. The typical sour flavor has disappeared and was replaced by a mild lemony flavor. To be honest, it made quite an impression on us.
Soon we found out that the lemons weren’t actually cooked but preserved in own juice and salt for a month!
Preserved lemons are super easy to prepare, but we promise you they will make any good Moroccan dish an extraordinary one!
- mason jar (for storage)
How to prepare Preserved Lemons
- If you want to soften the skin of the lemons a bit, soak them in water for 2-3 days. Change the water daily
- Add one tablespoon of salt to cover the bottom of the mason jar.
- Quater one lemon, sprinkle with salt. Add lemons to jar and press to release some juice.
- Repeat with the remaining lemons. Don’t press them too hard! If you don’t have enough juice to cover your fruits, add natural lemon juice.
- Good things take theír while!
- Stow the jar in a relatively warm place for 30 days. Give it a little shake every now and then!