Ackee & Saltfish is considered the national dish of Jamaica and with good reason. The attention to detail one must pay in picking and prepping ackee is crucial to the final outcome with fatal consequences. But it is totally worth it in the end as Ackee & Saltfish is a very delicious dish bursting with flavors and textures. Shout out to Sheryl for sharing this amazing Ackee & Saltfish recipe with me. Her directions were easy to follow even though I was a bit concerned about cleaning the ackee properly. If you are using the raw fruit from the tree and not the canned version then it is extremely important to prepare the ackee before cooking.
Ackee & Saltfish
Ingredients
- 2 cups ackee cleaned and boiled
- 2 cups saltfish washed & boiled
- 1 onion diced
- 3 cloves garlic minced
- 2 blades chives/ scallion chopped
- 1 scotch bonnet pepper finely chopped
- 3 tomatoes cubed
- 2 sprigs thyme
- black pepper to taste
- oil for sautéing
- Add oil to a frying pan on medium/high heat
- Add onions then sauté for 30 seconds
- Add garlic and scotch bonnet pepper then continue to sauté for 30 seconds
- Add ackee and saltfish then sauté for 3 minutes
- Add chives and tomatoes then sauté for another 3 minutes
- Season with black pepper to taste
- Finish with fresh thyme
- Enjoy
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Nice try. Traditionally, we saute the codfish with all the seasonings, including the tomato. Ackee going in last. But it looked good. Think I will try your way too and see.
Thank you!