Not only a local delicacy, but also the National dish. Ackee and Saltfish is almost as famous as Usain Bolt, the world's fastest man. Perhaps this is fitting as they both stem from the same place.
Its vibrant color and flavor makes it a Top Tier Food and a must have if one ever gets the chance to visit the island of Jamaica.
One should be mindful preparing it oneself, however, as ackee is also quite infamous. While the fruit is still green/unripe, it contains high levels of the toxin hypoglycin A, which disrupts blood glucose production and increases the risk of hypoglycemia. Left unchecked this can lead to coma and even death. However, such is easily avoided by harvesting only once the fruit is ripe and pods have naturally opened, with seeds being visible.
We place a recipe below for those who would love to try it.
What you will need:
1/2 pound boneless salted codfish
4 tablespoon vegetable oil
4 cloves, finely chopped garlic
1 sprig fresh thyme
2 onions, sliced
4 scallions, chopped
1 cup sliced assorted bell peppers (red, green, yellow, orange)
2 tablespoons of Smart Choice Farms "Unplugged" Scotch Bonnet Pepper Sauce
2 tablespoons Pineapple Scotch Bonnet Pepper Sauce (milder heat with a fruity twist)
Optional: 2 tablespoon Spicy Pineapple BBQ Sauce for a smoky-sweet finish (a little heat with the tangy BBQ sweetness)
1 (20-ounce) can ackee, drained - or if available 1 dozen ackee
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
Prep time: 45 minutes
- Wash off all the salt from the salted cod fish in cold water, then boil for 10 to 15 minutes. Remove boiled water then soak in cold for an additional 5 minutes and then set aside to drain removing all excess water.
- Heat the oil in a medium skillet over medium heat and then add the chopped garlic, the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika.
Best Served;
As a Dinner item with cooked green bananas, yams, Irish potatoes and or sweet potatoes
For Breakfast, Ackee and Saltfish may be served with roasted and/ fried breadfruit and fried plantain, Johnny Cakes, or just as a topping on your toast.
Want to learn more about Jamaica's rich culinary heritage ? Jamaica: Land of Forest, Water & Spice
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