Ackee & Saltfish

Considered Jamaica's national dish, Ackee & Altfish is a true culinary treasure that represents the vibrant flavors and rich history of the island. This iconic dish is a delicious combination of two key ingredients: ackee fruit and salted codfish.

The star of the dish is the ackee fruit, which is a tropical fruit native to West Africa that was brought to Jamaica during the era of slavery. When the ackee fruit is ripe, it opens naturally, revealing bright yellow flesh and black seeds that resemble scrambled eggs. The fruit is carefully harvested and prepared to remove any toxins, leaving only the edible and delectable parts.

The other essential component of Ackee & Altfish is salted codfish. This fish was introduced to Jamaica by European sailors, and it quickly became a staple in Jamaican cuisine. The codfish is soaked to remove excess salt and to rehydrate it, ensuring a tender and flavorful result when cooked with the ackee fruit.

To prepare Ackee & Altfish, the salted codfish is boiled or simmered to remove further excess salt. It is then flaked into pieces, ready to be combined with the ackee fruit. In a hot skillet or pan, onions, tomatoes, scotch bonnet peppers, and herbs are sautéed to create a fragrant base. The flaked codfish and ackee fruit are then added to the pan, and gently cooked together until they are perfectly blended. The result is a dish with a delightful balance of flavors, textures, and aromas.

Ackee & Altfish are traditionally enjoyed as a breakfast dish in Jamaica, often served alongside "hard food" such as boiled green bananas, yams, or dumplings. However, its popularity has made it suitable for any meal of the day. It can be served with a side of rice and peas, fried plantains, or even enjoyed on its own.