Ackee and Saltfish

Ethnic/National Origin: Jamaica
Meal Type: Breakfast, Brunch
Allergy Info.: Unknown
Submitted by: Adrian Cameron
What it means to you?

Ackee and saltfish isn’t just Jamaica’s national dish; it’s also a favorite breakfast or brunch for Jamaicans everywhere. Ackee is a savory fruit with thick red skin; when unripe, the skin forms a sealed pod, but when the fruit ripens, the skin opens up to reveal a beautiful petal-like shape containing three or four yellow pegs topped with a single black seed. Native to West Africa, ackee came to Jamaica along with enslaved Africans.

Suggested Equipment: Small saucepan, 12-inch skillet
Ingredients
  • 8
    oz
    Salted Cod fish
  • 2
    tbsp
    neutral oil, such as canola or vegetable
  • 2
    tbsp
    diced yellow onion
  • 2
    tbsp
    diced bell pepper
  • 1
    pinch
    Scotch bonnet chile, deseeded, and minced (Optional)
  • 2
    garlic cloves, minced
  • 1
    scallion, thinly sliced
  • 2
    fresh thyme leaves and tender stems, chopped
  • 18
    oz
    One 18–20-ounce can ackee
  • 1
    pinch
    Kosher salt and freshly ground black pepper
  • 1
    Sliced avocado, for serving (Optional)
Preparation:
  1. Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with fresh water. Soak at room temperature for 1 hour, or cover and refrigerate overnight
  2. Drain salt cod, discard soaking water, transfer fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until fish flakes easily when prodded with a fork, about 40 minutes.
  3. Taste, and if the cod is still too salty—it should have a similar salinity to bacon—drain and discard cooking water, return fish to saucepan, cover with a fresh change of water, and boil for an additional 20 minutes.
  4. Once the salt cod is cooked and seasoned to your liking, drain and flake fish into 1/2- to 1-inch pieces, discarding any bones and silvery membranes. Set aside.
  5. In a 12-inch skillet, heat oil over medium heat until shimmering. Add onion, bell pepper, Scotch bonnet, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  6. Add the flaked salt cod and cook, stirring occasionally, until fish is heated through, about 5 minutes.
  7. Add tomato, scallion, and thyme, stir to combine, and cook until vegetables are tender and mixture is aromatic, about 5 minutes.
  8. Add ackee, stir gently to incorporate, taking care not to over-mix which can cause the ackee to become mushy, and cook until ackee is heated through, about 3 minutes.
  9. Optional: Season with salt and pepper to taste, and serve immediately with sliced avocado alongside.