JAMAICA ACKEE AND SALTFISH TASTE AND RECIPE

canned ackee

WHAT IS ACKEE ?

Jamaica national dish canned Ackee and Saltfish recipe, and taste, is the staple of this Caribbean island cooking. Jamaica is the archetypal Caribbean food destination getaway location. It consists of the Ackee fruit cooked with saltfish, vegetables and spices. Ackee is Jamaica national fruit related to the lychee plant. Lychee and Ackee belong to the soapberry family, or the Sapindaceae, and contain similar properties. Saltfish, tomatoes, onions, red bell pepper, and susumber are mixed with cooked Ackee to get the delicious national pot started. It is then infused with thyme, garlic, and robust spices creating a pleasant sensation on your taste buds. Perfect for breakfast, brunch, or dinner. 

THE TASTE OF JAMAICA NATIONAL DISH

Ackee is an acquired taste. Ackee fruit resembles and has a similar taste profile as scrambled eggs. It goes well with a variety of fishes, meats such as pork, and other foods. This delicious Jamaican national dish is simmered with codfish or red herring fish, creating an authentic taste. You will find many households in Jamaica using smoked bacon or salted roast pork with a side dish of callaloo vegetable and fried Johnny cakes mix, also know and fried dumplings, for a delightful smoked brunch meal. In North America, many people also enjoy and include canned Ackee with saltfish recipe in their Grits dish ideas. Ironically, Grits is also an acquired tasting food.  With every taste of Ackee with your favorite fish or meat kind, its flavor gradually becomes more exciting to the palate with every bite. Now that you have finally gotten a brief overview of what is ackee, and its taste, continue reading to unveil islsnac authentic ackee recipes. 

ACKEE AND SALTFISH RECIPE FROM SCRATCH

The Jamaica national dish recipe is a Caribbean breakfast favorite for many West Indians, but also can be eaten for brunch, lunch, or dinner meals. Popular with vegetarians it is a type of Spanish and so contains many health benefits.

FRESH ACKEE FROM THE TREE PREPPING INSTRUCTION 

Our authentic Ackee and saltfish recipe below features the canned ackee cooking method. Ackees that are picked fresh from its tree are removed (husked) from the reddish pink soft outer shell before the black ackee seed stems are removed. Upon removal of the black seeds, a thin flaky leaf like substance is removed from within the inner core of each ackee fruit. After been washed and cleaned with cold water, the fresh ackees are place in boiling water for 30 minutes until cooked. Once fully cooked, the water is drained and the cooked ackee is set aside to begin the cooking instruction provided below. 

Ingredients:

1 canned ackee fruit

1 teaspoon chicken stock powder

1 onion chopped in medium cubes

2 fresh medium to large tomatoes

1 teaspoon black pepper

2 tablespoon of low-fat butter

1 Ib. saltfish or codfish

1 scotch bonnet pepper 

1 thyme stalk

1/2 dozen pimento seeds

 

Instructions:

10 easy steps:

  1. Soak codfish a few hours or overnight to remove any excess salt from fish

  2. Use a saucepan, add water and the saltfish and boil for 20 minutes.

  3. Drain water and boil again if saltfish remain too salty. In most cases, additional boiling is not required, depending on your taste preference. Then drain again.

  4. Pour cold water onto hot saltfish and leave for 5 minutes for cooling, then drain.

  5. Flake the fish into small pieces and remove and fine fish bones

  6. Using a frying pan, add  vegetable oil, fresh tomatoes, thyme, pimento, and onion and sauté for 3 minutes. A great addition to  the ackee and saltfish recipe is susumba peas. Susumba is a green peas like plant grown in the wild of the Caribbean.  

  7. Add the flaked saltfish  with the chicken or fish tea stock mix in water with butter.

  8. Cook for approximately 3-5 minutes

  9. Add cooked ackee fruit, and garnish with black pepper for flavor. 

  10. Simmer on low heat for no more than 5 minutes

 

*Serve freshly cooked or canned Ackee and saltfish or the Jamaica national dish, with cassava bammy, roast breadfruit, fried festival, boiled ground provisions, or fried Johnny cakes

*Serving size 3-5

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