Jamaican Cuisine – Ackee and Salt Fish

This is a well known Caribbean dish. Ackee is best described as a vegetable that is close in resemblance to scrambled eggs. It has a lemony aroma. Salt Fish is a fish preserved in salt no less and needs to be soaked overnight before using.

Difficulty rating: Moderate

Serves: 4

Your Average Rating: 8/10 from 1 vote

1lb salt fish
1 x 1lb 6 oz can of Ackee
2 oz butter
2 tbsp vegetable oil
1 onion, finely chopped
4 spring onions, finely sliced
2 cloves of garlic, crushed
8 oz tomatoes, chopped
1 red chilli, finely sliced, (leave the seeds in if you want if you want a more fiery dish)
Salt and Pepper
½ tsp allspice
½ tsp thyme

Jamaican Cuisine   Ackee and Salt Fish

Soak the salt fish in a bowl of water overnight, changing the water periodically (approx 4 times). Place a saucepan on your hob and place the fish in, bring up to the boil. Once at a boil, remove the fish, flake and remove the skin. Set aside. In a pan, heat the oil and butter, add the onions, garlic and cook for 5 min. Next add the chilli and cook for a further 3 min. Add the salt cod, salt, pepper, allspice and thyme and combine. Next mix in the ackee and spring onions. Combine fully, heat through for 5 min. Serve.