Ackee and Saltfish (National Dish)

Ackee and Saltfish is a cherished Jamaican dish filled with the flavors of salted codfish and ackee, a unique tropical fruit. It holds a special place in Jamaican cuisine, enjoyed for breakfast, lunch, or dinner. The dish involves soaking salted codfish to eliminate excess salt, then sautéing it with ackee, onions, tomatoes, and Scotch Bonnet peppers, creating a savory and gently spicy blend. Ackee and Saltfish is commonly accompanied by fried dumplings, breadfruit, or boiled green bananas, offering a filling and delightful meal suitable for any time of day.

Ingredients

• 1 lb salted codfish
• 1 can ackee fruit
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 whole Scotch Bonnet pepper, minced
• 2 Tbsp vegetable oil

Instructions

1. Soak salted codfish in water overnight to remove excess salt.
2. Drain and rinse the codfish thoroughly.
3. Boil codfish in fresh water until tender, about 15 minutes, then drain and flake into pieces.
4. Drain ackee fruit and set aside.
5. In a large skillet, heat vegetable oil over medium heat.
6. Sauté onions, tomatoes, and Scotch Bonnet pepper in oil until softened, about 3-5 minutes.
7. Add flaked codfish to the skillet and cook for an additional 2 minutes.
8. Gently fold in the ackee fruit, taking care not to mash it.
9. Cook for 5-7 minutes until all flavors meld together.
10. Serve with fried dumplings or breadfruit.

Keywords: Comfort Food, Traditional, Savory, Main Course, Jamaican

Spice Rack: Salt, Black Pepper, Thyme, Paprika, Garlic Powder

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