Ackee and Saltfish
In Jamaica, there are many different dishes that are favored by locals and visitors. Of all the
dishes I knew, Ackee and Saltfish was one of my favorite. It is mostly used for breakfast but it
can be enjoyable for lunch and dinner. What is Ackee? Ackee is a pear-shaped fruit that is found
in warm climates in and around the Caribbean. This fruit was imported from East Africa to
Jamaica in 1725. When the fruit is ripens it turns from green to bright red to yellow-orange and
splits open to reveal three large, shiny black seeds, each partly surrounded by soft, white to
yellow flesh. What is Saltfish? Salt fish is a nick name for Cod fish a fish that is dried with lots
of salt. I do remember how my mother cooks this favorite dish. I can describe it as mouth-
watery, yummy and of course it's delicious. Let me share with you the full recipe for Ackee and
Saltfish, and how it’s being prepared and cooked.
To get started, we need to get all the ingredients. ½ pound salt fish, 12 fresh ackees or 1
(drained) can of tinned ackees,1 medium onion, 1 small sweet pepper (red/yellow or green) was
is best for your choice. 2 medium tomatoes chopped, 1 ½ to 2 cloves of garlic minced, 1
teaspoon scotch bonnet pepper chopped finely (season pepper can be used if you don’t want the
dish to be spicy). 2 stalks of scallion chopped some people called it chive, 1 – 2 tablespoons
extra virgin oil (any cooking oil will do).
To prepare the dish the first step put saltfish to soak in cold water for about 1 hour, second pour
off water; add fresh water and boil for about 20 minutes until tender on high heat (this removes
most of the salt). It will be best to get the boneless/skinless saltfish as it makes less work.
Third, after boiling drain and rinse under cool water then de-bone. Squeeze dry and flake the
Saltfish, now break apart into the size pieces you like. I find that I like the texture of large
flakes. Also, this allows me to...