The unofficial national dish of Jamaica, Ackee and Saltfish is a breakfast staple at local restaurants island wide. Offering no particular flavour at all and a strong visual resemblance to scrambled eggs, Ackee holds the honour of being Jamaica’s National Fruit, although it is always eaten as a vegetable. When combined with cooked and flaked saltfish (salted cod) and seasoned with tomatoes, onions and sweet peppers it makes for a mouthwatering, unique and truly Jamaican dish.
*½-pound salt fish
fresh ackee soaked, or tinned ackee
1 medium onion, chopped
1 small sweet pepper (yellow/red or green), julienned
1 medium tomato, chopped
2 cloves of garlic, minced
1 tsp. scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)
2 stalks scallion, chopped
1-2 tbsp. extra virgin olive oil
Salt and pepper to taste *
Put saltfish to soak in cold water for about 1 hour.
Pour off water; add fresh water and boil until tender.
De-bone and flake the saltfish.
Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.
Add flaked saltfish, fresh or canned ackee and black pepper.
Toss lightly; cover and allow to stand over low heat for about 2 minutes.