Ackee and saltfish. Jamaica’s national dish made with two of my favorite foods. I love Ackee and saltfish with rice, dumpling, food, roast breadfruit, hardough bread, well you get the idea…
1 Can of ackee, drained, about 3 doz seeds
¼ lb. boneless salt fish
3 TB oil
1 med. onion, sliced
1 sprig thyme
¼ hot pepper, finely chopped
1 sm. tomato, chopped ,optional
½ tsp black pepper
1 sm bell pepper, optional
To remove excess salt from the fish, cover with water and boil for about 10 minutes over med-high heat. Drain water and repeat process. After the 2nd boil, let the fish sit in cold water for about 5 minutes before handling. If using bone-in saltfish. Remove skin and large bones before flaking fish. Use a fork to flake the fish.
Raw ackee can be cooked in the same pot as the saltfish or with other foods. To cook ackee; place in a plastic bag. Tie securely and place in a pot of boiling water. Cook ackee for 15 minutes until the color changes from light to dark yellow. Pierce bag with a fork to release steam before cutting to avoid burns.
Heat oil in a frying pan for 2 minutes over medium heat. Add the onions, thyme, pepper and tomato. Stir for a few minutes. Add the fish. Simmer for 5 about minutes. Add ackee. Sprinkle with black pepper. Heat for another 2 to 3 minutes. Serve with roasted breadfruit, dumplings (fried or boiled) boiled green bananas or any other side you wish.