Ackee & Saltfish just might be my favorite food. I’m not saying that just because it happens to be the national food of my birthland, Jamaica. I love Ackee and saltfish with rice, dumpling, food, roast breadfruit, hardough bread, well you get the idea… Ackee which hails from West Africa has a creamy texture and bland flavor. I like to think of it as a blank slate. Many people compare it to scrambled egg but I am sure that has more to do with appearance than flavor. To make Ackee & Saltfish the fruit (ackee is a fruit) is combined with dried salted fish, fresh herbs and veggies to make a tasty entree that makes a perfect breakfast,lunch or dinner. Ackee & saltfish is delicious served with a wide variety of side dishes like boiled ground provisions, dumplings, rice or veggies.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 Can of ackee, drained, about 3 doz seeds
- ¼ lb. boneless salt fish
- 3 TB oil
- 1 med. onion, sliced
- 1 sprig thyme
- ¼ hot pepper, finely chopped
- 1 sm. tomato, chopped ,optional
- ½ tsp black pepper
- 1 sm bell pepper, optional
To remove excess salt from the fish, cover with water and boil for about 10 minutes over med-high heat. Drain water and repeat process. After the 2nd boil, let the fish sit in cold water for about 5 minutes before handling. If using bone-in saltfish. Remove skin and large bones before flaking fish. Use a fork to flake the fish.
If you are lucky enough to get fresh ackee. To cook ackee add to water with saltfish during last 7 minutes of cooking. The ackee color will change from light to dark yellow. When cooked ackee will pierce easily with a fork and may begin to fall apart in the water. Use a slotted spoon to remove the ackee from the water.