By: Denise N. Fyffe.
Copyright © 2017, Denise N. Fyffe

Ackee and Saltfish is Jamaica’s national dish. This meal is tasty and provides great nourishment for many families. The ackee tree grows all over Jamaica and can be found in the back and front yards of hundreds of thousands of Jamaican homes; even by the road side and bushes.

Ackee can be prepared with small cutlets of any meat or substitute you prefer. You can try ham, chicken, sausage and saltfish.  The meal can be served as a side dish with white rice, rice and peas, boiled bananas, fried and boiled plantains, roast breadfruit etc. Use your imagination.

Jamaican Ackee and Saltfish, served with Fried Dumplings, Callaloo and fruit

Ackee and Salt fish recipe:

• One lb. of saltfish
• The fruit of 12 or more ackee pods
• Your choice of onion, tomatoe, sweet pepper, pepper or garlic
• Black pepper

Directions:

1. Remove ackee from the pods
2. Then remove the black head and all red inside, which is dangerous
3. Soak saltfish in water overnight
4. The next day, put it on in cold water to boil, otherwise it hardens;
5. Throw off the first water and put it on again to boil.
6. Boil ackees separately as well for about twenty minutes;
7. Throw off the boiled water from both ackee and saltfish
8. Preheat your skillet, add a table-spoon  of oil
9. Fry lightly the onion, tomatoe, sweet pepper, pepper and/or garlic
10. Add your saltfish, after you have shredded it to small boneless pieces; as best as possible.
11. Stir fry for a few minutes
12. Add ackee as well, stir and allow to simmer for a few minutes.

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