Jamaican Ackee & Saltfish

Jamaican Ackee and Saltfish is delicate in flavour and smooth in texture, and is the national dish of Jamaica. If you haven't tried it - it's a must! This will soon become one of your household favourites!

What Is Ackee? 

Ackee is a fruit that grows on evergreen trees and is available throughout the year. Its origin is West Africa, but has been widespread throughout the Caribbean. The name Ackee is used most in Jamaica, however, also called: achee, akee, and ackee apple.

The fruit consists of a pear shaped husk that starts out green then changes to yellow then red(dish) when mature.  Inside this husk (otherwise called the seed pod) is the edible portion of the fruit called the aril. Ackee is suitable for cooking when the pods are bright red and they split open easily to expose the edible fruit inside. Jamaicans will often say that the fruit will “yawn” or “smile” Which means the fruit is open and ready to be harvested. 

The pods must already be open as seen in the above image! Which Jamaicans would call, yawning or smiling If this is not open do not use or force the pod open. I've always been told it can be poisonous if not harvested correctly, I have heard/read conflicting information around this - but always be on the side of caution! -  Carefully remove the yellow flesh away from the pod, do not take any of the vein. To clean the ackee: remove the pieces from the seed pod then separate the seed, membrane and aril. Keep the arils and discard the rest. To remove the seed grasp the seed firmly and twist it to remove it from the aril. Use your fingers or a butter knife to take out the pink membrane. Once you do a few it gets easier. 

If you ever have the opportunity to eat, fresh ackee please do so, the flavour is unmatched! However, given you do not live in Jamaica you can easily purchase this in cans at most major grocery stores and Caribbean grocery stores, 

What Does It Taste Like?

I have often heard people say ackee looks like scrambled eggs, however it does not taste like scrambled eggs at all! . They do have a similar smooth creamy texture and delicacy of eggs, however has more of a mild nutty flavour, tends to absorb the flavours of what you are cooking with, ie, peppers, onions, salt fish etc. 

Where to Buy Ackee

If you have the chance - FRESH ackee is 100% the best way to go! However I do not see many Ackee trees around, so unless someone is bringing some for you,  your best bet is to visit your Caribbean grocery store. There are several options canned options. Canned ackee can also be find in most grocery stores as well. 

What you’ll need:

• 1 pack of boned salted cod (see note)
• 1 sm/med onion thinly sliced
• 1/2 green pepper diced
• 1/2 tomato diced ( I do not like tomatoes, so I swap out for red bell peppers)
• 2 tsp Garlic minced garlic ( If you don't have fresh you can use powder, just not salted) 
• 1-2 sprigs thyme 
• Ackee fresh or canned (see note)
• 1/2 scotch bonnet pepper, chopped (remove the seeds for mild heat) Or Scotch Bonnet pepper sauce (optional)
• 2 tbls Grace coconut oil for cooking ( you can use any oil, I prefer the flavour of this coconut oil) 
• 2-3 tsp black pepper ( I use this generously in my ackee) 
• 1/4 tsp allspice powder

Note:

Preparing the Salt Fish:  to prepare salt fish- rinse thoroughly in cold water to remove salt soak in water overnight changing the water once or twice. Then using a fork shred into chunks 

Or

Rinse fish place in a pot with water and simmer in med heat for roughly 20 -30 min or so changing water once halfway through until fish has reduced saltiness you don’t want to remove all the salt. Then using a fork shred into chunks ​

Preparing the Ackee: If you are using fresh ackee, ensure that the pods were already opened on the tree before picked and the ackee is properly cleaned and boiled with a little salt  for approximately 15 minutes or until tender. (colour will turn yellowish) Drain and set aside. If using canned, just drain the ackees, rinse, and set aside.

What you do:

1. Prepare ackee & salted cod as per above note and set aside. 
2. Heat pan on med heat 
3. Add the chopped onion and bell peppers to the pan, sauté for about 2 minutes.
4. Add the, garlic, and optional scotch bonnet to the pan, and stir them in with the onion and bell peppers for about 1 minute. Let it simmer on medium-low heat for about 5 minutes.
5. Then add add the saltfish, thyme, and tomato and mix well.
6. Add the dry seasonings, and continue gently folding the ingredients together in the pan for about 5 minutes.
7. Add the ackee to the skillet, and gently fold them in. Cover the skillet and allow the ackee & saltfish to simmer on low heat for about 5 minutes. Then, it should be ready to serve!

* Do not over mix your ackee will become mushy* 

You can eat with provisions; yam, fry plantain, boiled banana, even over white rice. But my  favourite thing to pair with this dish is fry dumpling,

 Enjoy!