How to Make Ackee and Saltfish

Ackee is Jamaica's national fruit. It is also used to prepare the national dish, Ackee & Saltfish. Jamaica is one of the few countries in the world where ackee is widely consumed, possibly because long ago they were one of the few countries to discover how to properly prepare it. Linstead Market Jamaica's canned Ackee is the closest you can get to an ackee tree when far from home.

Ingredients

  • 1 19oz can Linstead Market Jamaica Ackee
  • 1 lb saltfish (salted cod)
  • 1 tablespoon vegetable oil
  • ½ tomatoes, diced
  • ½ bell pepper chopped
  • ½ large onion, chopped or in rings
  • 1 stalk escallion,chopped
  • ½ scotch bonnet hot pepper, diced
  • Salt and black pepper to taste

Steps

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    Soak the saltfish overnight, as this minimizes the salt content.
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    Rinse and flake the fish with a fork. Pre-boiling the fish is not necessary.
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    Drain the liquid from the ackee can.
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    Sauté the tomatoes, sweet pepper, onion, hot pepper and garlic in a large saucepan.
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    Add the saltfish and ackee to the mixture. Stir lightly at mid heat.
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    Allow Sauté for a few minutes in order for flavours to blend. Add black pepper to taste.
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    Serve hot with food of choice.

Tips

  • Variation: Use crispy bite sized pieces of bacon, corned pork or chicken breast as a substitute for, or in addition to saltfish.

Article Info

Categories: Fish and Seafood