Ackee and Saltfish
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The Tale of Ackee and Saltfish
Story updated
Ackee, Jamaica's national fruit, was brought from West Africa, likely aboard slave ships, in the 18th century, while salted cod became widely available through transatlantic trade. Jamaicans combined the two into what's now considered the island's national dish, reflecting this layered colonial and West African history.
Ingredients
Scale:· 4 servings
- 1 lb salted cod, soaked and desalted
- 1 (20 oz) can ackee, drained
- 3 tbsp vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 tomato, chopped
- 2 scallions, chopped
- 1 scotch bonnet pepper, whole
- 2 cloves garlic, minced
- 1/2 tsp fresh thyme
- Black pepper to taste
Instructions
- 1Soak the salted cod in cold water for several hours or overnight, changing the water twice, then drain and flake into pieces, removing skin and bones.
- 2Simmer the flaked saltfish in fresh water for 10 minutes, then drain.
- 3Heat oil in a large skillet and saute onion, bell pepper, garlic, and scallions until softened.
- 4Add the tomato and whole scotch bonnet pepper and cook 3 minutes.
- 5Stir in the flaked saltfish and thyme, cooking 5 minutes.
- 6Gently fold in the drained ackee, being careful not to break up the delicate curds.
- 7Cover and simmer 5 minutes to heat through, season with black pepper, and remove the scotch bonnet before serving.
- 8Serve hot with fried dumplings, breadfruit, or boiled green bananas.
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