Ackee and Saltfish Recipe, Jamaica

Photo by Gabre Cameron on Unsplash

So are ackee and saltfish Jamaica’s national cuisine, but it’s also a popular breakfast or brunch option for Jamaicans worldwide. Ackee is a savory fruit with thick red skin that forms a sealed pod when unripe but opens up to show a lovely petal-like shape with three or four yellow pegs capped with a single black seed as the fruit ripens. Ackee is a West African plant that was brought to Jamaica by enslaved Africans who utilized its seed as a charm. The way these two very different ingredients mix to produce a dinner that is both subtle and strong is what makes this recipe unique and intriguing. Ackee has a delicate nutty flavor and is neutral enough to absorb the flavor of whatever it’s cooked with, which serves to balance the sharp, bright saltiness and hard, dry texture of saltfish. A side of avocado, fried ripe plantain, steamed callaloo, and johnnycakes, or fried dumplings, along with Scotch bonnet pepper, garlic, thyme, green peppers, onions, and scallion, along with a side of avocado, fried ripe plantain, steamed callaloo, and johnnycakes, or fried dumplings, creates an unforgettable feast.

Ackee and Saltfish

 Ackee has a delicate nutty flavour and is neutral enough to absorb the flavour of whatever it's cooked with, which serves to balance the sharp, bright saltiness and hard, dry texture of saltfish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Breakfast, Dinner, Lunch

Cuisine Caribbean, Jamaican, port antonio

Servings 4 people

Calories 434 kcal

Ingredients

  

8 ounces (225g) salt cod

2 tablespoons (30ml) neutral oil

2 tablespoons (1 ounce) diced yellow onion

2 heaping tablespoons (1 ounce) diced bell pepper

1/2 Scotch bonnet chile, stemmed, seeded, and minced

2 garlic cloves, minced

1 small tomato (2 ounces) cored and diced

1 scallion (10g), thinly sliced

2 tablespoons (3g) fresh thyme leaves and tender stems, chopped

One 18–20 ounce can ackee

Kosher salt and freshly ground black pepper

Sliced avocado, for serving

Instructions

 

Salt cod should be rinsed under cold running water until any salt residue is removed. Fill a medium bowl halfway with fresh water and set aside.

Soak for 1 hour at room temperature, or cover and chill overnight. Drain the salt cod, remove the soaking water, and place the fish in a small saucepan with new water.

Bring to a boil over medium-high heat, then simmer for approximately 40 minutes, or until the fish flakes easily when poked with a fork. Taste the fish to see whether it's still excessively salty. Drain and discard the cooking water, return the fish to the pot, cover with new water, and simmer for another 20 minutes.

Drain and flake the salt cod into 1/2- to 1-inch pieces after it has been cooked and seasoned to your preference, eliminating any bones and silvery membranes. set aside.

Heat the oil in a 12-inch skillet over medium heat until it shimmers. Cook, turning occasionally, until onion, bell pepper, Scotch bonnet, and garlic are softened, about 5 minutes.

Cook, stirring periodically, until the flakes salt cod is well cooked, about 5 minutes.

Stir in the tomato, scallion, and thyme, and simmer for 5 minutes, or until the veggies are soft and the combination is fragrant.

Add the ackee, stir gently to combine and simmer for 3 minutes, or until the ackee is cooked through. Season to taste with salt and pepper, and serve right now with sliced avocado on the side.

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