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Traditional Jamaican Recipes - How to cook Ackee and Saltfish
How to cook ackee and saltfish
Dubbed the National dish of Jamaica, Ackee and saltfish is enjoyed by the whole island and is real quick and easy. Ackee is a fruit that grows in a bright red pod which opens when its ripe. This reveals the yellow edible fruit on the inside with its recognisable black seed.
Other Jamaican saltfish recipes
- One tin of ackee or 1 cup if you can get it fresh
- 1 500g cutlet of saltfish (salted cod)
- 1 fresh chopped tomato
- 2 tablespoons of coconut or olive oil
- 1 chopped onion
- 1 tablespoon of blackpepper
- Prepare ackee by draining tin and shaking off any excessive water. With fresh ackee, remove all traces of the seed and the red pod. Be thorough, never cook or eat the red parts of the ackee as it contains traces of cyanide.
- Boil saltfish in a pot of water for 45 minutes. If using fresh ackee, add it in with the saltfish or boil it in a seperate pot if more convenient. Leave to boil until ackee is soft and excessive salt is removed from the cod. Drain water and breakup saltfish into small pieces.
- Heat up 2 tablespoons of coconut oil in a large enough pan. Add onions and tomatoes and fry until cooked.
- Add both saltfish and fry for a few minutes. Later add the ackee, being careful while stirring it so it doesn't end up like mush. Let simmer for another 5 minutes and then serve.
This is a very tasty dish enjoyed worldwide. You will be able to source ackee at international food stores and major line supermarkets.