Ackee and Saltfish recipe is a traditional Jamaican dish, but its ingredients are not native to the tropical country. Ackee and saltfish first landed on Jamaican shores in the 18th century via the slave trade. These two unique combinations make them an essential part of Jamaican history.
The unique thing about the ackee and saltfish recipe is how these two extremely contrasting ingredients combine to make a meal that is both subtle and mouthwatering.
Ackee has a neutral taste and soft texture that allows it to absorb whatever flavors you put in the dish. This feature contrasts with the sharp, salty, dry texture of saltfish. But, it is this unique combination that makes them an essential part of Jamaican history.
There are no particular foods to eat with this Ackee and Saltfish recipe. This Jamaican national dish goes with anything. In Jamaica, it is served with fried plantains, dumplings, breadfruit, boiled green bananas, and stiff dough bread.
Most Jamaicans and the diaspora stick to this traditional ackee and saltfish combination. But, like any other dish, the recipe allows you to test the bounds of your creativity. So, you can create a unique twist by adding yams, sweet potato, callaloo, or vegetables to your saltfish ackee. Or, you can eat it plain with white rice or peas.
Ackee resembles scrambled eggs when done, but you don’t have to boil it if it comes in a can. As a cautionary note, the unripe ackee fruit is unsafe to eat, even after cooking. It has harmful chemicals that can hurt your liver and cause low blood sugar and convulsion.
Creating an Ackee and Saltfish dish is no longer difficult for those in the diasporas, thanks to online grocery delivery services. You can order the ingredients to make this Jamaican national dish from your home, and get them right at your doorstep.
How to Cook Ackee and Saltfish
Before the preparation process, let us consider some common ingredients that make up the popular Saltfish Ackee recipe. They include:
- Cold water
- Salt cod
- A neutral oil choice like vegetable oil or Canola oil
- Yellow onion
- Bell peppers
- Scotch bonnet peppers
- Garlic cloves
- Tomatoes
- Scallion
- Fresh thyme
- Canned Ackee
- Kosher Salt
- Scotch bonnet
- Ground black pepper
- Sliced avocadoes (for serving)
Preparation Steps
#1. Prepare the salted codfish:
- Rinse the salt cod under room temperature or cold water until all the excess salt on the surface is rinsed away.
- Then, transfer the fish to another bowl and soak it in cold water for an hour.
- After this, drain and transfer the fish to a saucepan, cover with fresh water, and boil at medium to high heat.
- Cook for 40 minutes, or until the fish flakes easily when prodded with a spoon or fork.
- Taste and check if the salted codfish is still salty. If so, drain and boil in fresh water for an extra 20 minutes
- Once the fish is adequately cooked, drain for the last time.
- Flake the fish into pieces, removing all bones and membranes.
- Then, set it aside and switch to the next preparation stage.
#2. Cooking Proper:
- Heat your vegetable oil in a skillet at medium heat
- Add your bell peppers, onion, black pepper and garlic.
- Cook until softened, for about five minutes, while stirring at intervals.
- Once soft, add the salted cod fish and stir for five minutes
- Add thyme, scallion and tomatoes
- Mix and cook until all vegetables are soft and aromas mixed. This should take about five minutes.
- Now, drain your canned ackee and rinse with fresh water
- Add the ackee and mix gently to prevent it from getting mushy
- Season with pepper and salt to taste and cook for about three minutes
- Serve the Jamaican ackee dish with slices of avocado on the side.
Note: This Ackee and saltfish recipe is best served immediately.
Tell us your thoughts about our Ackee and Saltfish recipe once you try it. Remember that you can get all the fresh and canned ingredients you need to make this saltfish ackee from OjaExpress. Check out our store now and fill up your cart.
