Ackee and Saltfish is the Jamaican national dish and is a staple breakfast that will be made in any Jamaican household. The Ackee fruit, which was brought to the Caribbean from West Africa during the mid-1800s grows on a large tree, and when ripe looks like a red bell pepper from the outside with large black seeds. Only the yellow flesh is eaten when ripe as the rest of the fruit is toxic. The fruit is a staple in Jamaica and when ripe you can often see people picking them to take home. The saltfish is made from cod and is dried and salted for preservation. Both these ingredients are then sautéed with onions, garlic, peppers, thyme and seasonings for a full flavour explosion!
Cooking time:
Boiling saltfish: 20 minutes
Total cooking time: 45 minutes
Servings:
4
Ingredients:
1 large can of ackee
2 packets of saltfish
1 large white onion
2 tomatoes
2 bell peppers
2 spring onions
3 or 4 garlic cloves
6 sprigs of thyme
1 ½ table spoons of coconut oil
Seasoning:
1 teaspoon Course ground black pepper
½ teaspoon of Turmeric
1 ½ teaspoon of everyday seasoning
1 ½ teaspoon of jerk seasoning
Instructions
Boil the saltfish about 3 times, each time in freshwater to remove the salt. (20mins)
While the saltfish is boiling chop up the tomatoes, onions, peppers and garlic.
Once the saltfish is boiled pull it apart with two forks into medium-sized pieces.
Place the coconut oil in the frying pan and begin to fry the onions and garlic.
Add the peppers, tomatoes, spring onions and sauté for about 5 minutes.
Mix the seasonings together and add about half of it to the frying veggies.
Add the saltfish and fold it in carefully.
Add the sprigs of thyme.
Prepare the ackee by opening the can and pouring out the water.
Pour the ackee into the frying pan and fold it in carefully
Add the other half of the seasoning to the mix and fold in.
Lower the heat and place a lid on the frying pan to allow it to simmer for about 10 minutes.
Serve with rice or dumplings and enjoy!
Added notes:
For an extra kick, you can add half of a scotch bonnet pepper.