Jamaican Ackee and Saltfish

Ackee and saltfish is more than just Jamaica’s national dish – it’s a delicious combination that reflects the island’s history, culture and spirit. The unlikely pairing of a West African fruit and a North Atlantic fish has become a cherished staple enjoyed by Jamaicans at home and abroad. Let’s dive into the fascinating story and flavours behind this iconic meal.

What is Ackee?

Ackee is a pear-shaped fruit that grows in clusters on evergreen trees. Native to West Africa, ackee made its way to Jamaica in the 18th century along with enslaved Africans, and the name derives from its original Twi name “ankye.”

When ripe, the ackee pod splits open to reveal three or four yellow arils nestled around shiny black seeds. Only the fleshy arils are edible, as the seeds and red membranes contain toxic hypoglycin that can cause Jamaican vomiting sickness if consumed. Properly harvested ackee has a buttery, creamy texture and mild nutty flavor that beautifully absorbs seasonings.

What is Saltfish?

Saltfish is salt-cured cod that became a Caribbean staple through the triangular trade between Europe, West Africa and the Americas. Salting was an effective preservation method that allowed cod from the North Atlantic to be transported to Jamaica to cheaply feed enslaved plantation workers.

To prepare saltfish for cooking, it must be soaked overnight or boiled in several changes of water to rehydrate and remove excess salt. The rehydrated fish is then flaked and sautéed with thyme, onions, peppers and spices before being combined with ackee.

History and Cultural Significance

While ackee and saltfish both arrived in Jamaica through colonialism and the transatlantic slave trade, the dish itself is a testament to the resilience and ingenuity of the Jamaican people. Enslaved Africans transformed the meager rations of a salty fish and an imported fruit into a nourishing, flavorful meal that’s now celebrated as a national treasure.

Theories abound on how and when ackee and saltfish were first combined, but the dish has been a staple in Jamaica for over a century. It’s commonly eaten for breakfast but enjoyed any time of day, and holds a special place in the hearts of the Jamaican diaspora as a comforting taste of home. Ackee and saltfish represents Jamaica’s multicultural roots and ability to create beauty from hardship.

Ingredients

• 1 can ackee, drained
• 1/2 lb saltfish, soaked and flaked
• 1 onion, chopped
• 1 bell pepper, diced
• 2 scallions, sliced
• 1-2 garlic cloves, minced
• 1 tomato, chopped
• 1 scotch bonnet pepper, whole or chopped
• 2 sprigs fresh thyme
• 1/4 tsp black pepper
• 2 tbsp oil for sautéing

Step-by-Step Recipe

1. Soak the saltfish overnight or boil in several changes of water. Flake into small pieces.
2. Heat oil in a skillet over medium heat. Sauté onion, garlic, scallions, thyme and peppers until fragrant.
3. Add flaked saltfish and cook for a few minutes.
4. Gently fold in ackee and cook until just heated through, 3-5 minutes. Season with black pepper.
5. Serve hot with fried dumplings, boiled green bananas, or roasted breadfruit.

Tips for Success

• Use only ackee from pods that have opened naturally to avoid toxicity.
• Drain canned ackee well and add towards the end of cooking to maintain texture.
• Adjust salt level to taste since saltfish can vary in saltiness after rehydrating.
• Handle ackee gently to prevent it from getting mushy. Fold in instead of stirring vigorously.

Frequently Asked Questions

What if I can’t find ackee where I live?

While ackee can be hard to find outside of Jamaica and the Caribbean, many international grocery stores or online retailers now carry canned ackee. If you can’t find it, you could try substituting scrambled tofu or eggs for a similar texture.

How do I control the saltiness of the dish?

The salt level of the dish largely depends on how thoroughly you soak or boil the saltfish to remove excess salt. Taste the saltfish after boiling and continue the process if it’s still very salty. You can also add the saltfish gradually to the dish and adjust to taste.

Can I make ackee and saltfish vegan/vegetarian?

Absolutely! Omit the saltfish and use a vegan salt like kelp flakes or dulse flakes to add that briny, umami flavour. You could also add other proteins like tofu, tempeh or chickpeas.

Ackee and Saltfish’s Global Popularity

Ackee and saltfish has spread across the globe along with the Jamaican diaspora. It’s a must-have menu item at Caribbean restaurants from London to New York to Toronto. The dish has also piqued the interest of foodies and celebrity chefs looking to explore Jamaica’s culinary heritage.

While some ingredients like fresh ackee can be hard to find outside Jamaica, the increasing availability of canned ackee is making this meal more accessible. The Jamaican government has also prioritized exporting ackee under strict safety regulations.

Before You Go

Ackee and saltfish is a dish that embodies Jamaica’s essence – a harmonious blend of diverse influences, bold flavors, and creative resilience. Eating a plate of this sunshine-yellow ackee studded with savory saltfish immediately transports you to the Caribbean.

Whether you’re a homesick Jamaican, a culinary adventurer, or simply looking for a delicious meal, ackee and saltfish is sure to satisfy. This dish proves that even in the face of adversity, the Jamaican spirit endures and thrives, one bite at a time.