ackee & saltfish
Fish and Seafood,  Recipes

Ackee & Saltfish Recipe

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, whatever it’s served with I’m eating.

ackee and saltfish meal
A meal of ackee and saltfish with boiled dumpling, boiled green banana, and sliced yellow yam

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, cook the yellow fruit in water and then combine it with salt fish that has been cooked and flaked. The dish is then seasoned with, fresh herbs and black pepper or hot pepper or both to make a tasty entree that’s perfect any time of day.  An ackee & saltfish recipe appears at the bottom of this post.

uncooked ackee in the pod
Ackee as a shown here bears in triplets in a single pod. Occasionally you may come across a twin or quadruplet. Unopened ackee contains a toxin called hypoglycin. So it is important that you only use ackee from pods that have opened naturally on the tree. When purchasing canned ackee make certain it comes from a reputable producer. The pods should be allowed to open naturally on the tree
uncooked bone-in saltfish
Buy saltfish in boneless or bone-in varieties at grocery stores where Caribbean or Hispanic foods are sold. When preparing saltfish some of the salt should be cooked out of the fish before combining it with other ingredients. To do this, place the fish in a pot of boiling water and let it cook for 10 minutes. Taste a small piece of the fish for saltiness. If it is too salty discard the water, add fresh water to the fish and boil for an additional 5 minutes

Ackee & Saltfish Recipe

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe

INGREDIENTS

  • 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)

INSTRUCTIONS

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.

Heat oil in a frying pan for 2 minutes over medium heat. Add the onions, thyme, pepper and tomato. Stir for a few minutes. Add the fish. Simmer for 5 about minutes. Add ackee. Sprinkle with black pepper. Heat for another 2 to 3 minutes. Serve with roasted breadfruit, dumplings (fried or boiled) boiled green bananas or any other side you wish.

Notes

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.

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https://sianscooking.com/ackee-saltfish

herbs and spices on a tray

ackee & saltfish

ackee & saltfish

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