Alma Bax 
Ackee is a fruit native to Jamaica, and is used in Jamaican cooking. It is the national fruit of Jamaica, and is often called “sunny side up eggs.”
Ackee and saltfish is a Jamaican dish that is eaten for breakfast, lunch, or dinner. It consists of ackee which is boiled in salted water for about an hour then mixed with salt fish that has been fried in coconut oil.
This recipe for ackee and salt fish is a traditional Jamaican dish. Instead of using fresh ackee, I used canned ackee to make the dish simpler and more convenient. It tastes exactly as good as if I used fresh ackee.
Saltfish with ackee
The national food of Jamaica is ackee and salt fish, which is prepared with salted codfish and the national fruit ackee.
Ackee and salt fish from Jamaica is simple to prepare and works well with almost any side dish.
This recipe may also be prepared without the saltfish to make a vegetarian-friendly “ital” meal.
What Ingredients Are Used in Ackee and Salt Fish?
Here’s everything you’ll need to prepare ackee and saltfish.
- Saltfish: I chose bone-in saltfish since I like the texture, but boneless and skinless saltfish may also be used.
I used two different colored bell peppers since I prefer my food to appear like a rainbow, but it is not required. It makes no difference whether you use fresh or dried thyme.
If the saltfish was soaked overnight, you may need to add a pinch of salt to the item. The saltfish, on the other hand, typically contain enough salt to season the pot.
Ackee and Saltfish Recipes
Begin by prepping the saltfish. I immersed the saltfish for approximately an hour after washing away the excess salt. After that, bring it to a boil. Scaling the saltfish facilitates the removal of the bone and skin, as well as flaking.
Because the ackee is so soft, take cautious not to over-mash it while stirring it into the saucepan. Your ackee and saltfish should not be mushy.
What Pairs Well With Ackee & Saltfish?
Ackee and saltfish are eaten for breakfast, lunch, and supper in Jamaica, and are served with a variety of sides.
With fried dumplings, fried or roasted breadfruit, hard food, or any rice dish, ackee and saltfish are offered.
Pumpkin rice, coconut rice, or breadfruit, both roasted and fried, are my particular favorites to serve with ackee and saltfish.
Recipes that are similar
Let’s keep in touch! You may find me on:
- Also, sign up for my email to get recipe updates!
THANK YOU for visiting my site, leaving comments, and sharing my recipes with your friends and family. I am very grateful for you!
If you make this Jamaican ackee and salt fish dish, please leave a rating and a comment below. I’d love to hear about your experience, and your kind words brighten my day!
Recipe for ackee with saltfish from Jamaica.
Lesa
There’s never a bad moment to try a Jamaican National, whether it’s for breakfast, lunch, or supper. Ackee and saltfish pair nicely with almost any dish.
Time to Prepare: 10 minutes
Time to cook: 20 minutes
Breakfast with a Side Dish
Jamaican cuisine
4 person servings
calorie count: 180 kcal
- 2 ackee (canned)
- 1 pound of saltfish
- 1 sliced onion
- 1 little diced tomato
- 1 bell pepper, sweet Alternatively, do 12 red and 12 green as I did.
- 1 scallions stalk, chopped
- 2 thyme sprigs
- removing 14 Scotch bonnet pepper seeds
- 12 tsp ground black pepper
- 2 tbsp oil (cooking)
-
Soak the saltfish in cold water for at least two hours.
-
Pour the water out.
-
Place the saltfish in a saucepan and cover with fresh water. Cook for 15 minutes over medium heat.
-
Remove the pan from the heat and discard the boiling water. To chill the fish, wash it in cold water.
-
Remove the saltfish’s skin and debone it. Set aside the flaked saltfish.
-
In a cooking skillet, heat the oil over medium heat. Sauté for 3 minutes with the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, and scallions.
-
Cook for another 3 minutes after adding the flakes saltfish.
-
Reduce the heat to low and continue to cook for another 10-15 minutes with the ackee.
-
Remove from the heat and season with black pepper before serving.
- If you soaked the saltfish overnight, you may need to replenish the salt in the saucepan.
The ackee and saltfish recipe dumplings is a Jamaican dish. It’s made with ackee, which is a type of fruit that can be found in the Caribbean.
Frequently Asked Questions
How long should I boil salt fish?
You should boil salt fish for approximately 15 minutes.
What is the national dish of Jamaica?
The national dish of Jamaica is called ackee and saltfish. It is a fruit stew with salted codfish, okra, onions, thyme, garlic, allspice berries, scotch bonnet peppers and sometimes coconut milk.
How do you prepare ackee?
Ackee is a fruit that comes from the ackee tree. It is traditionally eaten in Jamaica, where it is often used for breakfast or lunch. The fruit can be prepared by boiling or steaming it.
Related Tags
- why is ackee and saltfish the national dish of jamaica
- jamaican saltfish recipe
- jamaican ackee and saltfish
- ackee recipe
About Author
