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

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herbs and spices on a tray

ackee & saltfish

ackee & saltfish

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