Ackee and Saltfish
“Jamaica's national dish of ackee fruit sauteed with salted cod, onions, tomatoes, and scotch bonnet pepper.”
Codfish
Onion
Tomato
Scotch Bonnet
Garlic
ThymeWhere it comes from
Ackee and saltfish is the national dish of Jamaica, embodying the island's historical ties to West Africa and the Caribbean. This flavorful dish showcases the unique ackee fruit, which was brought to Jamaica from West Africa and is now a staple in local cuisine. An interesting fact is that ackee must be properly ripened and cooked, as it can be toxic if unprepared.
On the Palate
How it's made
4 steps · Show ↓37 min active
How it's made
4 steps · Show ↓- 120 min
Rinse the salt cod under cold water to remove excess salt, then place it in a pot of fresh water. Bring it to a boil over medium heat, then reduce to a simmer for 10 minutes. Drain and repeat this process once more to ensure the salt is adequately reduced.
Watch outDon't skip the second boiling; it ensures the cod isn't overly salty.
- 27 min
Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté until they become soft and translucent, about 5 minutes. Stir in the chopped tomatoes, minced garlic, sliced Scotch bonnet, and thyme. Cook until the tomatoes break down slightly, releasing their juices.
- 35 min
Add the boiled ackee to the skillet, gently folding it into the mixture to avoid breaking the delicate flesh. Season with black pepper and continue cooking for another 5 minutes until everything is heated through and well combined.
- 45 min
Finally, add the flaked salt cod to the skillet, stirring gently to combine. Allow the flavors to meld for about 3 minutes. Taste and adjust seasoning if necessary. Serve immediately with your choice of bread or rice.
