Ackee & Saltfish
This is the national dish of Jamaica, often called the Jamaican Coat of Arms. It doesn’t sound too tasty, but as with everything else I say don’t knock it until you’ve tried it…
Fresh ackee is something I’ve never seen in the UK (which doesn’t mean we can’t get it here!) but luckily you can get it canned. Well-prepared ackee has the texture of scrambled eggs, and should not be overcooked or mashed.
- 1kg salted cod, boil to remove salt
- 2tbsp cooking oil
- 1 onion, chopped
- 2 stalks escallion, chopped
- 0,5 Scotch Bonnet pepper, deseeded and chopped
- 2 cloves garlic
- 1tsp fresh thyme, chopped
- 2 tomatoes, chopped
- 2 cans of ackees, drained
- salt and pepper to taste
- Heat oil in a large frying pan, add onion, escallion, hot pepper and garlic.
- Fry over low heat until onion is transparent, then add fresh thyme.
- Add saltfish and fry, stirring constantly for 3 minutes, then add tomatoes and ackee.
- Toss gently so as not to break up ackees.
- Sprinkle with black pepper before serving
- Garnish with crisp bacon and/or chopped tomatoes if you like
Salted cod and canned ackee can be bought from well-stocked shops. If it’s not available anywhere near you, pop in to Ya Man! or give us a call and we’ll help you stock up.