Ackee and Saltfish
About the Dish:
Ackee and Saltfish is a traditional Jamaican dish that is often considered the national dish of Jamaica. The dish is made from the fruit of the ackee tree, which is boiled and then sautéed with salted codfish. The ackee fruit has a creamy texture and a slightly nutty flavor, while the salted codfish provides a salty and savory element. Ackee and Saltfish is typically served for breakfast or brunch and is often accompanied by fried dumplings, boiled green bananas, or fried plantains.
|Ackee (canned or fresh)||2 cups|
|Salted codfish||1 pound|
|Onion, diced||1 medium|
|Scotch bonnet pepper, seeded and minced||1|
|Tomato, diced||1 medium|
|Red bell pepper, diced||1|
|Garlic cloves, minced||3|
|Thyme leaves||1 teaspoon|
|Black pepper||1/2 teaspoon|
|Vegetable oil||2 tablespoons|
- Step 1: Soak the salted codfish in water overnight to remove excess salt. Drain and rinse the codfish the next day.
- Step 2: Boil the ackee in water for about 15 minutes until tender. Drain and set aside.
- Step 3: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, minced scotch bonnet pepper, diced tomato, diced red bell pepper, minced garlic cloves, thyme leaves, and black pepper. Sauté for about 5 minutes until the vegetables are softened.
- Step 4: Add the boiled ackee and salted codfish to the skillet. Gently stir to combine all the ingredients. Cook for another 5 minutes until the flavors are well combined.
- Step 5: Serve the Ackee and Saltfish hot with fried dumplings, boiled green bananas, or fried plantains.