Ackee and Saltfish is a beloved dish that holds a special place in the hearts of many across the Caribbean. It is not only a staple of the region’s cuisine but also a symbol of its rich cultural heritage. This delightful combination of creamy ackee fruit and savory salted cod has become a signature dish that embodies the fusion of African, European, and indigenous influences that shape Caribbean gastronomy.

The story of Ackee and Saltfish begins with the ackee fruit, which is native to West Africa and was brought to the Caribbean during the era of the transatlantic slave trade. The fruit found its new home in the Caribbean, where it thrived in the warm, tropical climate. Over time, it became an integral part of the region’s culinary identity.

Salted cod, on the other hand, was introduced to the Caribbean by European colonizers, particularly the Portuguese and Spanish. They brought with them the technique of salting and preserving fish, which proved to be an essential method for preserving food in the absence of refrigeration.

The combination of ackee and saltfish is a testament to the adaptability and creativity of Caribbean cooks. The dish is a harmonious fusion of two distinct ingredients – the buttery, nutty flavor of ackee and the salty, savory notes of dried and salted cod. The contrast in textures and tastes creates a unique and unforgettable culinary experience.

Ackee and saltfish is not only Jamaica’s national dish, but also a popular choice for breakfast or brunch among Jamaicans worldwide. The dish combines the savory fruit ackee, which originated from West Africa and was brought to Jamaica by enslaved Africans, with salted codfish, which was imported from Europe as a cheap source of protein for the plantation workers. The result is a flavorful and satisfying meal that showcases the country’s diverse cultural heritage and culinary creativity.

To make ackee and saltfish, the salt cod needs to be soaked and boiled in several changes of water to remove the excess salt and make it tender. The ackee, which can be poisonous if eaten unripe or improperly prepared, is usually bought canned outside of Jamaica, but fresh ackee can be used if it is cleaned and boiled carefully. The saltfish is then flaked and sautéed with onions, garlic, thyme, scotch bonnet peppers, bell peppers, and scallions, and the ackee is added at the end of cooking to warm it through and preserve its delicate texture. The dish is typically served with fried dumplings, breadfruit, plantains, callaloo, or rice.

Ackee and saltfish is a dish that reflects Jamaica’s tumultuous history and resilient spirit. It transforms humble ingredients into a delicious and nutritious dish that can be enjoyed at any time of the day. It is a testament to the island’s rich culture and cuisine that has influenced and inspired many others around the world.

The process of making Ackee and Saltfish involves several steps:

1. Rehydrating and Desalinating the Cod: The salted cod needs to be soaked in water for an extended period to remove excess salt. This process also rehydrates the fish, making it tender and flavorful.
2. Boiling and Draining: Once desalinated, the cod is boiled to further soften it and remove any remaining salt. It is then drained and flaked into bite-sized pieces.
3. Preparing the Ackee: The ackee fruit pods are carefully opened, and the seeds and inedible parts are removed. The edible flesh is then gently cooked until it reaches a creamy consistency.
4. Sautéing the Aromatics: Onions, garlic, and peppers are sautéed in oil until fragrant and translucent. This aromatic base provides depth of flavor to the dish.
5. Combining the Ingredients: The flaked cod and cooked ackee are gently folded into the aromatic base, ensuring that they are evenly distributed and well-incorporated.
6. Seasoning and Serving: Seasonings like black pepper, thyme, and scallions are added to enhance the flavor profile. The dish is then served hot, often accompanied by fried dumplings, fried plantains, or rice.

Here’s a recipe for Ackee and Saltfish

8 ounces (225g) salt cod
2 tablespoons (30ml) neutral oil, such as canola or vegetable
1 medium onion, thinly sliced
1 medium green bell pepper, stemmed, seeded, and thinly sliced
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 Scotch bonnet pepper, stemmed and minced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1 can (19 ounces) ackee, drained

Here’s how to make it:

• Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a medium bowl and cover with cold water. Let soak for at least 1 hour, or up to 24 hours, changing the water every hour.
• Drain salt cod and transfer to a medium saucepan. Cover with cold water by 2 inches and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook until fish flakes easily with a fork, about 10 minutes.
• Drain salt cod and let cool slightly. Flake fish into small pieces with your fingers or a fork.
  In a large skillet or wok, heat oil over medium-high heat until shimmering. Add onion, bell peppers, Scotch bonnet pepper, garlic, thyme leaves, and black pepper. Cook until vegetables are softened and beginning to brown around the edges, about 10 minutes.
• Add flaked salt cod to skillet or wok and stir to combine with vegetables. Cook until fish is heated through, about 5 minutes.
• Add drained ackee to skillet or wok and gently stir to combine with fish mixture. Cook until ackee is heated through but still retains some texture, about 5 minutes.

Ackee and Saltfish is a testament to the rich tapestry of influences that shape Caribbean cuisine. Its history, preparation, and cultural significance all contribute to its status as a beloved and cherished dish. Whether enjoyed in a bustling Caribbean market or prepared in the comfort of one’s home, Ackee and Saltfish remains a culinary masterpiece that continues to captivate palates and hearts around the world.

It has transcended its culinary roots to become a cultural icon in the Caribbean. It is a dish that brings families and communities together, often served during special occasions, celebrations, and gatherings. Its popularity extends beyond the Caribbean diaspora, as it has gained recognition and appreciation worldwide.

Enjoy your delicious Ackee and Saltfish!

Photo by Gabre Cameron