ACKEE AND SALTFISH

JAMAICA’S NATIONAL DISH, JAMAICA, C.18TH CENTURY – PRESENT

Jamaica’s national fruit is the ackee, a red fruit related to the lychee that originated in West Africa and arrived on the island in the mid1700s. Saltfish (salted cod) was imported from the North Atlantic, and both ingredients arrived in Jamaica as a result of the transatlantic slave trade. Because ackee and saltfish were inexpensive and simple to store, they quickly became staples of the Jamaican diet. However, great care has to be taken when preparing ackee as it contains poisonous toxins when it is unripe. Thankfully, ackee can now be bought in cans, ripe and safe to eat. It’s unclear when ackee and saltfish were first combined into one dish, but it is still a popular and traditional breakfast in Jamaica today.

METHOD

01 Wash any excess salt from the saltfish and then leave to soak in cold water for at least an hour, or overnight if possible.

02 Once the saltfish has been soaked, add it to a saucepan and cover with water. Bring to a boil and simmer for around 20 minutes. When the fish is cooked, drain and leave it to cool. Shred the saltfish into pieces using a fork or your hands and set aside.

03 In a large saucepan or frying pan, heat the olive oil on medium heat. Add the garlic, spring onions, onion and Scotch bonnet pepper. Cook for about five minutes until soft.

04 Add the bell pepper and thyme and cook for about two minutes. Add in the saltfish, season with black pepper and cook for three to five minutes. Stir in the chopped tomato and let it cook for two minutes. 05 Add the ackee into the pan and allow the dish to simmer for about two to three minutes. Stir in the ackee gently because it can break apart easily and become mushy. 06 Season to taste and serve immediately. If you want to, serve it alongside some other side dishes such as fried plantain and dumplings.