HOW TO COOK ACKEE & SALTFISH FROM SCRATCH/ JAMAICAN NATIONAL DISH/ ACKEE & SALTFISH

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish can be lower in sodium and more affordable than traditional saltfish.

ackee

🥗Healthier: butternut squash

💰Cheaper: pumpkin

These alternatives mimic the texture but are more widely available.

Remove ackee from the pods and clean it by removing the black seed and the orange part, leaving only the yellow part.

Boil water in a pot until it reaches a rolling boil.

Add the cleaned ackee and saltfish to the boiling water and cover the pot.

Occasionally test the ackee with a fork to check for softness, ensuring it does not overcook and become mushy.

Once the ackee is cooked to satisfaction, turn off the flame and strain the ackee from the water, setting it aside.

Soak the saltfish in water to remove excess salt, ensuring to remove scales and bones before cooking.

Wash the saltfish one more time to get rid of excess salt, tasting it to check the saltiness level.

In a Dutch pot, heat a small amount of vegetable oil over low flame.

Add chopped onions, red and green bell peppers, pimento seeds, scallion, and garlic to the pot and sauté until translucent.

Add the deboned saltfish to the sautéed vegetables and mix well.

Fold in the cooked ackee and add black pepper to taste, noting that black pepper is optional.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary