Ackee and saltfish
Jamaica’s national dish: buttery ackee fruit sautéed with flaked salt cod, peppers, tomato, thyme and Scotch bonnet.
- 45 min20 prep · 25 cook
- MediumDifficulty
- 360 kcalper serving
Ingredients
- Salt cod250 g
- ackee (540 g), drained1 can
- Onion1
- garlic2 cloves
- Red pepper1
- Scotch bonnet chilli1
- Tomatoes2
- thyme2 sprigs
- Vegetable oil3 tbsp
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the salt cod overnight in cold water, changing the water a couple of times.
- 2
Boil the cod in fresh water, drain, then flake it, removing skin and bones.
- 3
Fry the sliced onion, garlic, pepper, chopped Scotch bonnet and thyme in the oil until soft.
- 4
Add the chopped tomatoes and cook briefly, then stir in the saltfish.
- 5
Gently fold in the ackee and heat through without stirring too much, so it keeps its shape. Season with pepper.
- 6
Serve with fried dumplings, plantain or bread.
Tips and questions
- Is ackee safe to eat?
- Canned ackee is safe. Unripe fresh ackee is toxic, so only use fresh pods that have opened naturally on the tree.
- Why did my ackee turn to mush?
- Ackee is very delicate. Add it last and fold it in gently just to heat through instead of stirring.
- What do Jamaicans serve with it?
- Fried dumplings, boiled green bananas, fried plantain, breadfruit or hard dough bread.
Enjoy your meal!
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