Ackee and Salt Fish Recipe

Ackee nd Saltfish

The ackee, also known as achee, ackee apple, or ayee (Blighia sapida), a fruit, which belongs to the member of the Sapindaceae (soapberry family),  as are the lychee and the longan. It is native to tropical West Africa.

The fruit was imported to Jamaica from West Africa before 1778. Since then it became a major feature of various Caribbean cuisines and people also cultivate it in tropical and subtropical areas, elsewhere around the world. Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. A local company even makes ackee wine.

Ackee nd Saltfish

Ackee and saltfish isn’t only Jamaica’s public dish; it’s likewise a most loved breakfast or early lunch for Jamaicans all over. Ackee is a flavorful natural product with thick red skin; when unripe, the skin frames a fixed unit, however when the organic product matures, the skin opens up to uncover an excellent petal-like shape containing three or four yellow stakes finished off with a solitary dark seed. Local to West Africa, ackee came to Jamaica alongside oppressed Africans, who utilized its seed as a charm.

In the event that inaccurately arranged, new ackee possibly harmed, yet it comes completely protected to eat whenever collected and arranged accurately. The skin must be normally open before picking; the stakes, once extricated from the case, are altogether cleaned by eliminating the seed and the red layer that is installed in the tissue of the stake; the organic product is then bubbled in salted water. Outside of Jamaica, ackee isn’t sold new, yet it’s promptly accessible in jars and can be found in online goods and standard general stores all through the USA, Canada, and the UK.


Salt cod, known as saltfish in the islands, comes to be a staple in the cooking of practically all Caribbean islands. The shape aspects of the Three-sided Exchange between Europe, Africa, and the Americas, binds the set of experiences to that of the African slave exchange, servitude on Caribbean estates, and the creation and exchange of West Indian sugar and rum. Great North American used salted cod as a trade to Europe, a lower quality result of ineffectively restored fish—called “West India Fix”— being offered to manor proprietors in the Caribbean.

The West Indian slave proprietor depended on imported salt cod as a modest type of sustenance for slaves.

What makes this dish unique and astonishing is the means by which well these two altogether different fixings join to make a dinner that is both unobtrusive and intense. Ackee tends to delicate surface and fragile nutty taste, sufficiently impartial to assimilate the kind cooked ingredient; this tempers the sharp, splendid, pungency and firm, dry surface of saltfish. Also, the expansion of Scotch hat pepper, garlic, thyme, green peppers, onions, and scallion, alongside a side of avocado, seared ready plantain, steamed callaloo, and johnnycakes, or singed dumplings, makes a remarkable gala.


Totlal time required: 20 minutes


8 ounces (225g) salt

2 tablespoons (30ml) impartial oil, for example, canola or vegetable

2 tablespoons (1 ounce; 28g) diced yellow onion, from 1/4 onion

2 storing tablespoons (1 ounce; 28g) diced ringer pepper, from 1/2 chime pepper

1/2 Scotch hat chile, stemmed, cultivated, and minced

2 garlic cloves, minced

1 little tomato (around 2 ounces; 56g), cored and diced

1 scallion (10g), daintily cut

2 tablespoons (3g) new thyme leaves and delicate stems, hacked

One 18–20-ounce can ackee

Legitimate salt and newly ground dark pepper

Cut avocado, for serving


  • Soak saltfish in water for a few hours to remove some of the salt, Rinse thoroughly
  • Clean the ackee. Remove the seeds and all traces of the interior red pit from the ackees. Wash ackee fruits thoroughly (rinsing several times)
  • Place Ackee in a pot of water and boil for 30 mins. Drain, cover, and put aside.
  • Remove any bones from the fish.
  • In a small pot or frying pan, sauté chopped onions and sweet peppers.
  • Remove half of the fried onions and peppers
  • Add saltfish and the ackees.
  • Sautee together for 6-8 minutes.
  • Serve as a side dish, on toast, in a wrap, or over salad.

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