Jamaican Ackee and Saltfish

Jamaican Ackee and Saltfish

Ackee and Saltfish is a traditional Jamaican dish that beautifully combines salted codfish with the unique ackee fruit, creating a flavorful and hearty meal. Ackee, Jamaica's national fruit, has a buttery texture and a mild taste that pairs perfectly with the salted cod. This dish has a long history in Jamaica, dating back to the days of slavery when the enslaved population had to make do with the food available to them. Today, it is a beloved dish enjoyed by many Jamaicans and food enthusiasts around the world.

Ingredients:

• 500g salted codfish
• 2 cans of ackee, drained
• 1 onion, chopped
• 1 bell pepper, sliced
• 2 tomatoes, diced
• 2 cloves of garlic, minced
• 2 sprigs of thyme
• Scotch bonnet pepper, to taste
• Black pepper, to taste
• 4 tbsp cooking oil

Instructions:

1. Boil the salted codfish in water for 20 minutes to remove excess salt. Drain and flake the fish.
2. Heat oil in a pan and sauté onions, garlic, bell pepper, and tomatoes until soft.
3. Add the flaked codfish to the pan and cook for a few minutes.
4. Gently fold in the ackee to avoid breaking it, and add thyme, Scotch bonnet pepper, and black pepper.
5. Cook for an additional 5-7 minutes until flavors are well combined.
6. Serve hot with fried dumplings or rice.

This Jamaican Ackee and Saltfish recipe is a true taste of the Caribbean that will transport you to the sunny shores of Jamaica with every bite. Enjoy the rich flavors and cultural heritage of this delicious dish!