How to Prepare Yummy Ackee and salt fish

Ackee and salt fish. Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit (Blighia sapida) is the national fruit of Jamaica. This video showcases how I cook Jamaica's national dish - Ackee and Salt Fish.

Learn how to make Ackee and Saltfish in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com Ackee and Saltfish (salted cod). Despite ackee's unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. Ackee is a pear-shaped fruit that is found in warm climates. You can cook Ackee and salt fish using 11 ingredients and 1 steps. Here is how you cook that.

Ingredients of Ackee and salt fish

1. You need of ingredients.
2. It's 1 can of ackee drained.
3. You need 1/2 lb of boneless salt cod.
4. You need 3 tbsp of oil.
5. Prepare 2 of onions, sliced.
6. You need 1/4 tsp of dried thyme.
7. You need 1/4 of scotch bonnet pepper skin finely chopped up.
8. You need 1 of small tomato, chopped.
9. You need 3/4 tsp of tomato paste.
10. It's 1/2 of sweet pepper chopped.
11. Prepare 1/8 tsp of black pepper:.

As the ackee fruit ripens, it turns from green to bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, white to yellow flesh. Place salt fish in water and boil. Remove pods, seeds and centres from ackees. Tie in a muslin bag and add to the boiling fish.

Ackee and salt fish instructions

1. Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.Best served with fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes..

Remove the skin and bones from the fish. Ackee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually Ackee is best when fully ripe, oily and sweet, and when cooked, it is visually similar to scrambled eggs. Saltfish is fried with boiled ackee, onions, hot chiles. Salt fish is a headless cod that is dried, then salted to increase flavour and shelf life. In the Caribbean food group, ackee, although a fruit, is classified in the fats and oils group because the main nutrient present is fat.