Known as one of Jamaica’s national dishes, Ackee and saltfish is a delicious main course or side dish made out of the popular “ackee” fruit and salt or cod fish. The ackee fruit is native to West Africa that is said to be similar in flavor to eggs with a very creamy texture that is mild to taste. It is not usually available for fresh purchase in Europe and the United States so try and get your hands on the tinned variety for a little fun in the kitchen!
- 1 (drained) tin of Jamaican Ackee (or fresh if available)
- 1 lb Salt fish (codfish)
- 1 onion
- 1 tomato
- 4 tbsp cup cooking oil
- 1 sprig of fresh thyme or 1 tbsp of dried thyme
- 1 scallion
- 1 dash of blackpeper
- 1 scotch bonnet pepper
1. Soak saltfish for about three hours and throw off water.
2. Place in fresh water, bring to boil, and throw off water.
3. Clean – remove bones, scales if any, and skin, and break into small pieces
4. Sautee chop up onion, tomato, and scallion in skillet or frying pan with margarine or cooking oil
5. Add small pieces of thyme and a couple small pieces of scotch bonnet pepper (no seed please…this pepper is very hot so if you don’t like the heat, you can eliminate this step)
6. Stir in saltfish and let it cook for a about a minute
7. Stir in ackee and let the ackee and salt fish combination cook for another few minutes on a low flame.
8. Add a dash of blackpepper if you like.
11. Serve with fried dumpling (pictured), cooked dumplings or as a delicious side dish!