Ackee and Saltfish are the National Dish of Jamaica and a tasty and common dish to the local islanders. Ackee is an exotic fruit and Jamaica is the only island in the Caribbean where Ackee is eaten. To visitors, it does not take much to acquire that Ackee and Saltfish taste. It is a special brand, a type of dish that is loved by both visitors and natives alike.
It is of such superb taste and quality that it is fine for whatever time of the day. For breakfast, lunch, dinner, and or supper, for any mealtime and you will never feel tired of having the same food type over and over. That’s what a dish of Ackee and Saltfish is about!!!
Ingredients: Are simple and Easy
Half pound (227 g) boneless salted codfish (boneless salted codfish is easier to handle, but you can also use salted codfish with bone)
Half cup (118 ml) vegetable oil (coconut oil is also a good substitute)
Five cloves garlic, finely chopped, or a tablespoon of garlic powder
One sprig of fresh thyme leaves
Two onions, sliced or diced
Four scallions chopped up
One cup (149 g) of sliced bell peppers (a mix of red, green, yellow, or orange)
Quarter Scotch bonnet pepper, seeded and finely chopped, or a half teaspoon of fresh ground black pepper
One 20-ounce (567 g) can ackee, drained, or prepare ackee from the garden. This takes some time. Now you will have to remove the black seeds and red inner parts from the ackee itself. Wash ackee and cook for about eight minutes. Then drain.
One teaspoon (2 g) paprika ( optional).
Ackee and Saltfish – The best dish for a family gathering
This is true if you are lucky to have an ackee tree in your yard. You will be able to prepare as many ackees as you can to feed the family crowd and you will know for sure everyone is having a good party for the food is great. On the other hand, if you have to purchase ackee from the store, that could get pretty expensive, as one can of ackee costs as much as ten dollars ($10.00). Ackee plant is difficult to thrive in all kinds of soil. It is a peculiar plant and loves the tropical climate without any doubt whatsoever.
Ackee and Saltfish blend so well with almost any and every food. Like rice, boiled green bananas, breadfruits (roasted or boiled), avocado, Johnnie cake (flour or cornmeal Johnnie cakes), cassava, bammy (tortilla type made from cassava) and the list goes on. Whatever you are comfortable with and whatever is at hand. And to make things better, Ackee and saltfish go with any of our Fine Wines, especially from our Wine of the Month Club. Can you imagine what a Chardonnay, a Mercado, or an Ashleigh Moschato pairing with Ackee and saltfish could do for the party?
Know your Fruit Well in order to enjoy the full Benefits.
The fruit Ackee has to open on the tree before it is ready for human consumption. By this, I mean Ackee pods have to be visible open on the tree and cannot be forced to open for use. Before opening Ackee is poisonous and is not ready for eating. Ackee is a fruit and is found in West Africa, the Caribbean, southern Florida, and also in Central America. The ackee here to the right is a closed ackee pod and is not ready for consumption. It has to open on the tree before it is edible.
Here is what the open ackee looks like and is ready for a family meal. A word of caution. Allow Ackee pods to open on the tree. Clean the fruit before cooking. By cleaning the ackee means discarding the outer red husk, the black seed, and the inner red gut. Only the yellow inner fruity part is edible and ready for cooking. Canned Ackee is available and makes it easier to prepare a meal. All you have to do now is boil the saltfish. Wash away the excess salt and combine with the ackee and seasoning and oil or margarine and your dish is ready.
Response Magic