Ackee and Saltfish
About the Dish:
Ackee and Saltfish is a popular Jamaican dish made with the fruit of the ackee tree and salted cod fish. The ackee fruit is cooked until it resembles scrambled eggs and is then sautéed with salted cod fish, onions, tomatoes, and spices. This dish is often served with boiled green bananas, dumplings, or fried plantains. Ackee and Saltfish is considered a cultural emblem of Jamaica and is enjoyed by locals and tourists alike.
|1 lb salted cod fish||1 lb|
|2 cups ackee fruit, canned or fresh||2 cups|
|1 onion, diced||1|
|2 tomatoes, diced||2|
|2 cloves garlic, minced||2|
|1 Scotch bonnet pepper, seeded and minced||1|
|2 tablespoons vegetable oil||2 tablespoons|
- Step 1: Soak the salted cod fish in water overnight to remove excess salt. Boil the fish in fresh water for 20 minutes, then drain and shred into small pieces using a fork.
- Step 2: Heat vegetable oil in a large skillet over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.
- Step 3: Add the shredded salted cod fish to the skillet and cook for 5 minutes, stirring occasionally.
- Step 4: Add diced tomatoes and Scotch bonnet pepper to the skillet and cook for another 5 minutes.
- Step 5: Drain the canned ackee fruit, if using. If using fresh ackee, remove the seeds and boil in water until soft, then drain. Add the ackee to the skillet and gently stir to combine with the other ingredients.
- Step 6: Reduce heat to low and cook for an additional 5 minutes, allowing the flavors to blend together.
- Step 7: Serve hot with boiled green bananas, dumplings, or fried plantains.