Ackee and Saltfish
Jamaica's national dish — canned ackee gently folded with flaked salt cod, onion, tomato, and Scotch bonnet. Fresh ackee must be fully ripe before cooking; unripe pods are genuinely toxic, which is why canned ackee is the safe standard outside Jamaica.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb salted cod
- 1 can (19 oz) ackee, drained
- 2 tbsp oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 1 Scotch bonnet pepper, minced (seeds removed for less heat)
- 3 scallions, sliced
- 1 tsp fresh thyme
- Black pepper, to taste
Steps
- Soak the salted cod in water for several hours or overnight, changing the water at least once, to remove excess salt.
- Boil the soaked cod for 15-20 minutes until tender, then drain, cool, and flake it into pieces, discarding skin and bones.
- Heat the oil in a pan and saute the onion and bell pepper until softened.
- Add the tomatoes, Scotch bonnet, scallions, and thyme, and cook for a few minutes until fragrant.
- Stir in the flaked saltfish and cook 5 minutes to combine the flavors.
- Gently fold in the drained ackee, taking care not to break it up too much, and warm through for 3-4 minutes.
- Season with black pepper and serve hot, traditionally with fried dumplings or breadfruit.