Ackee and Saltfish

June 20th, 2011

Ackee and Saltfish is Jamaica’s national dish which is normally served as breakfast but can be served as an entrée at lunch or dinner. Ackee originated in West Africa and was brought to Jamaica in 1793 by Captain Bligh. Saltfish more widely known as Codfish or Cod was brought to Jamaica in the 1700’s as a trade for the famous Jamaican Rum
½ lb Saltfish (Codfish)
1 Tin Canned Ackees
1 Small Onion; Sliced
1 Stalk Escallion; chopped
1 Sprig Thyme
1 Clove Garlic; diced
1 large cooking tomatoes; chopped
½ tsp. Scotch Bonnet Pepper
½ tsp. Black Pepper
2-3 tbsp. Olive Oil

• Soak saltfish overnight. Place in boiling water and cook until tender. Drain, remove skin, flake fish and set aside.
• Drain ackee and place in boiling salted water. Simmer for about five minutes depending on how hard the pods are. Drain and set aside.
• Pour oil in heated pan and add all ingredients except flaked fish and ackee. Sauté’ until ingredients are cooked (about 5 minutes). Add ackee and saltfish to mixture, Sauté’ for another 2 minutes then serve hot.

Yield: 4 People
Best Served with:
Roasted Breadfruit
Boiled Green Bananas, Boiled dumpling, Boiled White Yam
Fried Dumplings