Name: Ackee and Saltfish - Jamaican Ackee Fruit and Codfish Scramble
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: ½ lb Saltfish (codfish); 1 Can ackee, drained and rinsed; 1 tbsp Olive oil; 1 clove Garlic, minced; 1 tbsp Black pepper; ½ Scotch bonnet or habanero pepper, seeded and chopped; 1 medium Tomato, cut into half moon slices; 1 medium Onion, cut into half moon slices; 1 tsp Dried thyme; 1 small Green bell pepper, chopped

Ackee is the national fruit of Jamaica. It makes sense then that Ackee and Saltfish is considered its national dish. Not a bad combo for a traditional breakfast, either. It is a hearty meal created for workers before heading out for a long day of working in the fields.

The ackee fruit grows on a large tree found throughout the Caribbean. It’s thought to have been brought from West Africa to the Caribbean during the mid-1700s. The fruit is so ubiquitous in Jamaica that it can be purchased fresh, in bags from street vendors, or even canned in the supermarket. During ackee season, it is normal to see people picking ackee from roadside trees to take home.

Ackee and Saltfish – Jamaican Ackee Fruit and Codfish Scramble

To prepare this Jamaican breakfast staple, saltfish (salt cod) is soaked to remove most of the salt and then shredded. It is then sautéed with vegetables and seasoning, most often bell and scotch bonnet peppers, onions, and tomato. It's added to ackee, a light fruit similar to scrambled eggs in look and taste. The dish is eaten any time of the day and is most often served for breakfast with sides such as bammy, callaloo, breadfruit and even some good old bacon.

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: Caribbean, Jamaica

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Servings:

Author: My Hungry Traveler

Equipment

Medium frying pan
Medium saucepan

Ingredients

½ lb Saltfish (codfish)
1 Can ackee, drained and rinsed
1 tbsp Olive oil
1 clove Garlic, minced
1 tbsp Black pepper
½ Scotch bonnet or habanero pepper, seeded and chopped
1 medium Tomato, cut into half moon slices
1 medium Onion, cut into half moon slices
1 tsp Dried thyme
1 small Green bell pepper, chopped

US Customary – Metric

Instructions

Soak saltfish in cold water for at least 1½ hours, changing the water every 30 minutes. Drain and cover with fresh water in a medium saucepan. Boil for ½ hour. Drain, cool slightly, pick-out any small bones, and shred by hand.
Warm oil in a frying pan over medium heat. Add saltfish, onion, garlic and peppers. Sauté for 8 to 10 minutes until soft.
Add drained ackee, black pepper, tomato, and thyme. Cook another 15 minutes. Serve warm.

Notes

Don’t bother to salt as saltfish contains a lot even after it’s boiled out.
Ackee and saltfish can be found at Latin markets or ordered online from Amazon.com or online Caribbean markets.