Ackee and Saltfish

What is Ackee?

Ackee is a fruit that originates from Ghana. It grows on trees and can be poisonous if not harvested and prepared properly. The toxic seeds are removed from the fresh ackee and then it is boiled in salted water. Due to FDA restrictions, you won’t find fresh ackee outside of Jamaica. However, canned ackee is available in the United States, Canada, and the United Kingdom.

What Does Ackee Taste Like?

Although ackee resembles soft scrambled eggs, it tastes nothing like it. Ackee naturally has a light, nutty flavour. It is in the lychee family but is more savoury than sweet. This delicate fruit easily absorbs other flavours. Once cooked, it has a delightful, creamy consistency.

What is Saltfish?

Saltfish is salted dehydrated cod fish. This is referred to simply as saltfish in the islands, also known as salted cod, salt cod, bacalao, bacalhau or baccalà. It is a type of preserved meaty white fish that has been salt cured and dried until all the moisture has been extracted. Once cooked, it has a nice tender texture and a savoury, buttery flavour.

How to Desalt Fish

Desalting fish is essential to rehydrate it and reduce its salt content for cooking. The goal isn’t to remove all the salt, but to achieve a balanced flavour. There are several methods to do this.

1. Cold Water Soak: Soak the fish in cold water in the refrigerator for 12-48 hours, changing the water periodically.
2. Overnight Soak: Soak the fish in boiling water overnight, then boil it again if additional desalting is needed.
3. Boiling: Boil the fish in water for 10-15 minutes, repeating the process if it’s still too salty.
4. Cold Milk Soak: For a quicker method, soak the fish in cold milk for three hours, which eliminates the need for water changes.

After desalting, flake the fish and use it in your recipe.

Ackee and Saltfish Ingredients

• Ackee: Be sure to drain and rinse the canned ackee before adding it to the other ingredients.
• Saltfish: You can use boned or boneless saltfish.
• Onion: The sharp flavour pairs so well with the peppers.
• Peppers: I used a blend of orange bell pepper, red bell pepper, and scotch bonnet pepper. The bell peppers add a nice crunch, color, and sweetness whereas the scotch bonnet brings the heat.
• Tomato: Slice them into thin wedges. They lighten up this savoury meal.
• Fresh Thyme: Use fresh sprigs for an aromatic quality.
• Black Pepper: Use more or less to taste.
• Vegetable Oil: Opt for this or another high-heat oil. I use vegetable oil because it has a neutral taste and doesn’t overpower the other flavours. Avocado or coconut oil would work well too.

How to Prepare Ackee and Saltfish

1. Desalt Fish (Additional Methods Listed Above)

Fill a medium-sized pot with water and bring it to a boil. Rinse fish, cut it into smaller pieces, and boil for about 10 to 15 minutes. Drain then rinse in cold water. Taste a piece of the fish to gauge the saltiness. If it’s to your liking, pick it apart into smaller bite-sized pieces and set it aside. If it’s too salty, repeat the process.

2. Prep Ackee

Remove ackee from the can and drain the liquid using a strainer. Then, rinse with cool water, drain again then set aside.

An optional step is to bring a pot of water to a boil. Add ackee and let it sit for about 3 minutes or until the ackee starts to float. Then drain and set it aside.

3. Saute Vegetables and Aromatics

Heat oil in a large skillet over medium-high heat. Add the onion, bell peppers, tomatoes, thyme, and scotch bonnet pepper and saute until tender, crisp, and aromatic. This should take about 5 minutes.

4. Add Saltfish and Ackee

Add the saltfish and continue to saute for about 2 minutes. Then, gently fold in the ackee, being careful not to overmix as this will make the ackee break apart and become mushy. Cook until the ackee and saltfish are fully heated through. Season with black pepper to taste, and serve hot.

Recipe Substitutions and Variations

• For a more savoury dish, consider adding bacon or ham.
• For a vegan alternative, swap the saltfish for jackfruit, heart of palm, or completely omit the saltfish.

Can I Make Ackee and Saltfish Ahead of Time?

Ackee and saltfish are best served fresh off the stove but you can definitely prepare parts of the recipe ahead of time. To save time, soak the cod overnight, drain and rinse it. You can also debone it prior to cooking. The prepared fish can be stored in the fridge for up to one week or frozen for up to 6 months.

Storage Instructions

Store leftover ackee and saltfish in an airtight container in the fridge and consume within 3 days. Don’t freeze ackee and saltfish because it alters the texture of the dish.

Reheat leftovers in a skillet over medium heat. Remember to stir it sparingly to avoid overmixing.

Frequently Asked Questions

Interested in more Jamaican Recipes? Check These Out!

• Brown Stew Fish
• Jamaican Oxtail Recipe
• Jamaican Red Peas Soup
• Jamaican Chicken Soup
• Jerk Chicken Sandwich
• How to Soak Fruit for Christmas Cake
• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Jamaican Curry Shrimp (Seafood)
• Jamaican Rasta Pasta
• Quick & Easy Jamaican Jerk Chicken