Seafood Recipes

Chef Noel Cunningham ACKEE & RED HERRING

“Kick up your ackee game a notch by adding some smoked red herring. Ackee is Jamaica’s national fruit and ackee and saltfish is our national dish. Red herring and ackee served on a rainy day with boiled dumpling and banana is another treat your tummy will be grateful for a taste of.” Chef Noel Cunningham, Cuisine by Noel

1 whole dried red herring (boil for 15- 20 minutes)

2 dozen ackee or 1 can ackee

2 stalks scallion, sliced

1 medium-size onion, diced

1 garlic clove

1 green scotch bonnet pepper

6 pimento berries

1 small sweet pepper, sliced

1 tsp. thyme

1/4 cup coconut oil

Put herring to soak in cold water for about 1 hour. Drain water; add fresh water and boil until tender. Drain water and once cool, flake fish.

Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until vegetables are translucent. Add flaked red herring, fresh or canned ackee, black pepper, pimento and salt to taste. Adjust seasoning to taste and remove from heat.

Chef’s Note

– If using fresh ackee remember to boil ackee until it’s tender and changes to a bright yellow color.

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.