Name: Jamaican Ackee and Saltfish Recipe
Ingredients: 8 oz Salted Cod Fish (Boned): The foundation of this dish, salted cod, or saltfish, provides a savory, umami-rich base. It’s essential to use boned saltfish to save time and ensure a pleasant eating experience. The salting process preserves the fish and imparts a distinct flavor that, when properly prepared, balances beautifully with the other ingredients. Look for good quality saltfish – the texture should be firm and not overly dry.; 2 Tablespoons Canola Oil: A neutral cooking oil like canola oil is perfect for sautéing the vegetables and bringing all the flavors together. It heats well and doesn’t overpower the delicate flavors of the other ingredients. You can substitute with other neutral oils like vegetable oil or grapeseed oil if needed.; 1 Yellow Onion (Chopped): Onion forms the aromatic base of many savory dishes, and Ackee and Saltfish is no exception. Yellow onion offers a mild, slightly sweet flavor that softens beautifully when sautéed, creating a foundational layer of taste. Make sure to chop it evenly so it cooks uniformly.; 2 Green Scallions (Chopped): Scallions, also known as green onions, add a fresh, slightly pungent bite that complements the richness of the saltfish and ackee. They are used both during cooking and often as a garnish to add a final touch of freshness. Use both the white and green parts of the scallions for maximum flavor.; 2 Sprigs Fresh Thyme (Stems Removed): Fresh thyme is a quintessential Caribbean herb, lending its earthy, slightly lemony notes to the dish. Removing the stems ensures you only get the delicate leaves, preventing any woody texture in your final dish. If fresh thyme isn’t available, you can substitute with dried thyme, using about ½ teaspoon, but fresh thyme truly elevates the flavor.; 1 Scotch Bonnet Pepper (Seeds Removed and Chopped, Optional): For those who appreciate a touch of heat, Scotch bonnet pepper is the authentic choice. It brings a fruity, fiery warmth that is characteristic of Jamaican cuisine. Remember, Scotch bonnets are potent! Removing the seeds and membrane will reduce the heat level, but handle with care and consider wearing gloves. If you prefer a milder dish, you can omit it entirely or substitute with a milder chili pepper like a jalapeño (use sparingly).; 1 Roma Tomato (Chopped): Roma tomatoes, with their meaty texture and balanced sweetness and acidity, are ideal for this recipe. They add moisture, brightness, and a touch of sweetness that cuts through the savory saltfish. Ensure they are ripe but still firm for the best texture.; 15 oz Can Ackee (Drained): Ackee is the star of the show, a unique and delicate fruit that is central to Jamaican cuisine. Canned ackee is readily available and convenient. It’s crucial to drain it well as it is packed in brine. Ackee has a buttery, slightly nutty flavor and a soft, custard-like texture that is unlike any other fruit. Important Note: Ackee is poisonous when unripe. Only use ackee that is fully ripe and has opened naturally on the tree. Canned ackee is pre-processed and safe to consume, but always ensure you are using canned ackee specifically labeled as “ripe” and “ready to eat.”; ½ Teaspoon Black Pepper (or to taste): Freshly ground black pepper adds a subtle warmth and enhances the overall flavor profile. Adjust the amount to your personal preference. It’s best to add pepper towards the end of cooking to preserve its pungency.

Ingredients

Scale

8 oz Salted Cod Fish (Boned): The foundation of this dish, salted cod, or saltfish, provides a savory, umami-rich base. It’s essential to use boned saltfish to save time and ensure a pleasant eating experience. The salting process preserves the fish and imparts a distinct flavor that, when properly prepared, balances beautifully with the other ingredients. Look for good quality saltfish – the texture should be firm and not overly dry.

2 Tablespoons Canola Oil: A neutral cooking oil like canola oil is perfect for sautéing the vegetables and bringing all the flavors together. It heats well and doesn’t overpower the delicate flavors of the other ingredients. You can substitute with other neutral oils like vegetable oil or grapeseed oil if needed.

1 Yellow Onion (Chopped): Onion forms the aromatic base of many savory dishes, and Ackee and Saltfish is no exception. Yellow onion offers a mild, slightly sweet flavor that softens beautifully when sautéed, creating a foundational layer of taste. Make sure to chop it evenly so it cooks uniformly.

2 Green Scallions (Chopped): Scallions, also known as green onions, add a fresh, slightly pungent bite that complements the richness of the saltfish and ackee. They are used both during cooking and often as a garnish to add a final touch of freshness. Use both the white and green parts of the scallions for maximum flavor.

2 Sprigs Fresh Thyme (Stems Removed): Fresh thyme is a quintessential Caribbean herb, lending its earthy, slightly lemony notes to the dish. Removing the stems ensures you only get the delicate leaves, preventing any woody texture in your final dish. If fresh thyme isn’t available, you can substitute with dried thyme, using about ½ teaspoon, but fresh thyme truly elevates the flavor.

1 Scotch Bonnet Pepper (Seeds Removed and Chopped, Optional): For those who appreciate a touch of heat, Scotch bonnet pepper is the authentic choice. It brings a fruity, fiery warmth that is characteristic of Jamaican cuisine. Remember, Scotch bonnets are potent! Removing the seeds and membrane will reduce the heat level, but handle with care and consider wearing gloves. If you prefer a milder dish, you can omit it entirely or substitute with a milder chili pepper like a jalapeño (use sparingly).

1 Roma Tomato (Chopped): Roma tomatoes, with their meaty texture and balanced sweetness and acidity, are ideal for this recipe. They add moisture, brightness, and a touch of sweetness that cuts through the savory saltfish. Ensure they are ripe but still firm for the best texture.

15 oz Can Ackee (Drained): Ackee is the star of the show, a unique and delicate fruit that is central to Jamaican cuisine. Canned ackee is readily available and convenient. It’s crucial to drain it well as it is packed in brine. Ackee has a buttery, slightly nutty flavor and a soft, custard-like texture that is unlike any other fruit. Important Note: Ackee is poisonous when unripe. Only use ackee that is fully ripe and has opened naturally on the tree. Canned ackee is pre-processed and safe to consume, but always ensure you are using canned ackee specifically labeled as “ripe” and “ready to eat.”

½ Teaspoon Black Pepper (or to taste): Freshly ground black pepper adds a subtle warmth and enhances the overall flavor profile. Adjust the amount to your personal preference. It’s best to add pepper towards the end of cooking to preserve its pungency.

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Instructions

Prepare the Saltfish (Desalting Process): Saltfish requires proper preparation to remove excess salt and rehydrate the fish. There are two main methods for desalting, catering to different time constraints.
- Overnight Soak Method (Recommended for Best Results): Place the saltfish in a large bowl and cover it completely with cold water. Let it soak overnight, or for at least 8 hours, in the refrigerator. This allows for a gradual and thorough removal of salt, resulting in a more tender and flavorful saltfish. In the morning, drain the water and proceed to the boiling step.
- Quick Desalting Method (For Time-Saving): If you are short on time, you can use a quicker method. Place the saltfish in a pot and cover it with cold water. Bring it to a boil and let it simmer for about 15-20 minutes. Drain the water and repeat this boiling process 2-3 times, using fresh water each time, until the saltfish is desalted to your liking. Taste a small piece after each boil to check for saltiness. Be careful not to over-boil, as this can make the saltfish tough.

Shred the Saltfish: Once the saltfish has been sufficiently desalted and cooled slightly, use your fingers or two forks to break it into small, bite-sized pieces. Remove any remaining bones or skin during this process. Set the shredded saltfish aside.

Sauté Aromatics: Heat the canola oil in a large skillet or frying pan over medium heat. Once the oil is heated (it will shimmer slightly), add the chopped yellow onion, scallions, thyme sprigs (or thyme leaves if using dried), and chopped Scotch bonnet pepper (if using). Sauté these aromatics for about 3-4 minutes, or until the onions become softened and translucent and the fragrance of the herbs and spices fills your kitchen. Stir frequently to prevent burning and ensure even cooking.

Incorporate Saltfish: Add the shredded saltfish to the skillet with the sautéed aromatics. Stir well to combine the saltfish with the onions, scallions, and spices. Sauté for an additional minute, allowing the saltfish to warm through and absorb the flavors of the aromatics. This step helps to further develop the depth of flavor in the dish.

Add Tomato and Ackee: Add the chopped Roma tomato to the skillet and cook for about 2-3 minutes, until the tomatoes begin to soften slightly and release their juices. Then, gently add the drained ackee to the skillet. Be careful not to stir too vigorously as ackee is delicate and can break apart easily. Gently fold the ackee into the mixture, ensuring it is heated through. Cook for another 3-4 minutes, or until the ackee is heated through and tender but still holds its shape. Avoid overcooking the ackee, as it can become mushy.

Season and Finish: Season the Ackee and Saltfish with black pepper to taste. Remember that the saltfish will still retain some saltiness, so taste before adding any additional salt. Remove the thyme sprigs (if used) before serving. Give it a final gentle stir to ensure all flavors are well combined.

Serve and Enjoy: Your authentic Jamaican Ackee and Saltfish is now ready to be served! Serve it hot, ideally immediately after cooking, for the best flavor and texture. Garnish with fresh scallion greens if desired. Enjoy this iconic Caribbean dish!

Nutrition

Serving Size: One Normal Portion
Calories: 405 kcal