Ackee and Saltfish Recipe

Ackee and Saltfish is Jamaica’s national dish. It is made with salted codfish and the ackee fruit, which is sautéed with onions, tomatoes, peppers, and a variety of spices. It’s typically served with fried or boiled dumplings, boiled green bananas, or breadfruit. Some locals eat it was white rice and some love to top it off with a fresh slice of pear (avocados for the Spanish speakers,) like my mother. Most Jamaican restaurants will serve this dish, especially for breakfast. You can visit places like the Pelican Grill for breakfast and hotels serve it as staple for the classic Jamaican breakfast.

Ingredients:

• 1 can ackee (or best fresh, if available)

• 1lb saltfish (salted cod), soaked in water for 24 hours or boiled to remove excess salt

• 1 onion, sliced

• 2 sweet peppers (bell peppers), sliced

• 2 scallions (green onions), chopped

• 1 tomato, chopped (some people do not like tomatoes and it can be left out of the dish)

• 2 garlic cloves, minced

• 1 tbsp thyme (fresh or dried)

• 1-2 scotch bonnet peppers (optional, use gloves if yuh fraid lol)

• Salt and black pepper to taste

• 2 tbsp vegetable oil (coconut oil preferably)

Instructions:

1. Drain the ackee and rinse well if using canned. Set aside. (If the ackee is fresh – clean the centre of the fruit and remove the black seed at top by twisting, then boil once cleaned)

2. Flake the saltfish into bite-sized pieces after removing the bones.

3. In a large skillet, heat the vegetable/coconut oil over medium heat. Sauté the onion, sweet peppers (bell peppers), scallions, garlic, and scotch bonnet pepper until softened (about 5 minutes). The scent alone is delicious. A cya mi alone love smell seasoning sautéing.

4. Add the flaked saltfish and cook for 5-10 minutes, allowing it to absorb the flavours.

5. Gently fold in the ackee and thyme, cooking for another 5-7 minutes. Be careful not to over-stir the ackee, as it can become mushy. However, I love my ackee mushy and I normally mush it after it has been plated, with my fork.

6. Season with salt and black pepper to taste,

7. Then serve with fried or boiled dumplings, boiled green bananas, or breadfruit (boiled, fried or roasted.)