Ackee & Saltfish

Ackee and Saltfish is an iconic dish of Jamaican culture, recognized for its unique flavors and delicious combination of fruity and salty. This traditional recipe is often enjoyed at breakfast but can be consumed at any time of the day.

To prepare this dish, you will need the following ingredients: 1 cup of fresh or canned ackee, 200g of saltfish (salted cod fillets), 1 medium onion, 2 ripe tomatoes, 1 bell pepper (preferably green), 2 cloves of garlic, 2 tablespoons of vegetable oil, salt and pepper to taste. If you prefer a spicier taste, you can also add a hot pepper.

Start by preparing the saltfish. Wash the fish fillets under a stream of cold water to remove the excess salt. Then, place them in a pot with water and boil for about 15-20 minutes until tender. After boiling, drain the water and let them cool, then flake the fish into small pieces, being careful to remove any bones.

Meanwhile, if you are using fresh ackee, make sure to prepare it correctly. It should be boiled in water for 10 minutes until soft. If you choose the canned version, drain the liquid well. In both cases, the ackee is ready when it becomes soft but does not turn into puree.

In a large skillet, add the oil and sauté the sliced onion until it becomes translucent. Add the minced garlic and diced bell pepper, sautéing everything for a few minutes. Then, add the diced tomatoes and continue to cook until they soften and release their juice.

Now, add the pieces of saltfish to the skillet, mixing well to combine the flavors. Finally, gently fold in the ackee, being careful not to mash it. Season with salt and pepper to taste, and let the dish simmer on low heat for a few minutes so that all the flavors meld harmoniously.

Serve Ackee and Saltfish hot, accompanied by toast or Jamaican dumplings known as 'festival'. This dish is not just a meal but a true culinary experience that reflects the traditions and vibrant culture of the island of Jamaica. Enjoy every bite and savor the authentic flavors of the Caribbean!