Ackee and Saltfish is a dish that Jamaicans love and consider their national dish. This tasty meal mixes the unique flavors of ackee fruit with the salty taste of codfish. People usually eat it for breakfast or brunch, but you can enjoy it anytime.
Ackee is a fruit that comes from West Africa and was brought to the Caribbean a long time ago. When you cook ackee, it has a creamy, slightly nutty flavor and feels like scrambled eggs in your mouth.
It’s important to remember that ackee must be fully ripe before you eat it because unripe ackee can be dangerous.
Saltfish, which is salted codfish, is used a lot in Caribbean cooking. The fish is dried and salted a lot to make it last longer, which was important before refrigerators were invented.
Before cooking, you have to soak the saltfish in water and then boil it to get rid of the extra salt.
When you mix ackee and saltfish with cooked veggies like onions, bell peppers, and tomatoes, you get a delicious and filling meal. Jamaicans often serve it with boiled dumplings, fried dumplings, or bammy (a bread made from cassava).
Why You’ll Love This Ackee and Saltfish Recipe
- Taste of Jamaica: Ackee and Saltfish is the national dish of Jamaica, so when you make this recipe, you’ll get to experience a true Jamaican flavor right in your own kitchen.
- Unique Ingredients: This dish uses ackee, a fruit that tastes a bit like scrambled eggs when cooked, and saltfish, which is codfish that has been salted and dried. These ingredients might be new to you, but they come together to create an amazing taste.
- Perfect for Breakfast or Brunch: Ackee and Saltfish is usually eaten for breakfast or brunch in Jamaica, but it’s so tasty that you’ll want to eat it at any time of the day.
- Easy to Make: Even though the ingredients might seem unusual, this recipe is actually pretty simple to make. Once you’ve soaked the saltfish and prepared the veggies, everything cooks together quickly in one pan.
- Customizable: You can easily change up this recipe to suit your tastes. If you like spicy food, add more Scotch Bonnet pepper. If you prefer more veggies, toss in some extra bell peppers or tomatoes. Make it your own and have fun with it!
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Ackee and Saltfish
Ingredients
- ½ lb salted codfish
- 1 can 19 oz ackee, drained and rinsed (or fresh ackee, if available)
- 1 onion chopped
- 1 bell pepper chopped
- 2 tomatoes chopped
- 2 cloves garlic minced
- 1-2 Scotch bonnet peppers chopped (adjust to taste)
- ½ tsp thyme
- ½ tsp allspice
- 1 tbsp vegetable oil
- 2 sprigs scallions chopped
- Salt and pepper to taste
- ½ cup fresh parsley chopped (optional)
Instructions
- Prepare the Saltfish:
- Soak the salted codfish in cold water overnight, changing the water several times to remove excess salt.
- Boil the soaked codfish in fresh water for about 20 minutes until tender. Drain and flake the fish, removing any bones and skin.
- Cook the Vegetables:
- Heat the vegetable oil in a large skillet over medium heat.
- Sauté the onions, bell peppers, and garlic until soft and fragrant.
- Add the tomatoes, Scotch bonnet peppers, thyme, and allspice. Cook for another 5 minutes, stirring occasionally.
- Combine Ingredients:
- Add the flaked saltfish to the skillet, mixing well with the vegetables.
- Gently stir in the ackee, being careful not to over-stir, as ackee is delicate and can break apart easily.
- Season and Finish:
- Season with salt and pepper to taste.
- Stir in the scallions and cook for another 5 minutes, allowing the flavors to meld together.
- Garnish with fresh parsley if desired.
- Serve:
- Serve hot with your favorite sides, such as fried plantains, boiled dumplings, or rice.
Notes
- If using fresh ackee, ensure it is properly prepared and cooked as raw ackee can be toxic.
- Adjust the level of Scotch bonnet pepper according to your heat preference.
Ackee and Saltfish is a flavorful and satisfying dish that captures the essence of Jamaican cuisine. Enjoy your cooking adventure!
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
