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<\/a>\nAckee is the national fruit of Jamaica and Ackee & Saltfish is arguably its national dish. You may have heard that parts of the plant can be toxic if improperly harvested and this fact might give you pause, so allow me to put your mind at ease: canned ackee is never poisonous and you just can\u2019t get fresh ackee around these parts. (If you go foraging in Jamaica, you’re on your own!)<\/p>\n
Straight out of the can, it looks a bit like scrambled eggs, but don\u2019t let appearances deceive you; the texture is delicate and fragile and the flavor is mild, making it the perfect foil for the more robust saltfish.<\/p>\n
Saltfish is cod that has been packed in salt and dried as a means of preserving it. I won\u2019t go into a history lesson here but it\u2019s been around for about a thousand years (the technique, not the fish itself). Alternate names are bacalao, bacalhau, or baccal\u00e0, in Spanish, Portuguese, and Italian respectively \u2013 because I will always go into a language lesson here \ud83d\ude09. It\u2019s readily available in neighborhoods where those languages can readily be heard; one of my favorites is the Ironbound section of Newark, NJ, largely but not exclusively Portuguese and Brazilian, where you\u2019ll find stores that specialize in its many forms. But if you shop elsewhere, fret not: it\u2019s usually obtainable in the fish section of refrigerator or freezer cases at a supermarket near you. And it\u2019s incredibly versatile.<\/p>\n
Not only is Ackee & Saltfish delicious, but it\u2019s simple to prepare. Cover the saltfish with cold water and let it soak in the fridge for about three days (but at least 24 hours), changing the water periodically. If the water is clear and if you taste a tiny bit of the fish and it isn\u2019t salty, it\u2019s ready for prime time.<\/p>\n
The basic recipe, abbreviated: Saut\u00e9 diced bell peppers (red or green or both), onions, minced garlic, fresh thyme, Scotch bonnet peppers (to taste) and seasonings in oil (I use bacon fat), then in stages add diced tomato, chopped scallions, and the fish, broken into chunks. The final step is to gently fold in the ackee, attempting to keep it in large pieces (like I said, fragile).<\/p>\n
It\u2019s served for for breakfast or brunch with any of fried dumplings, plantain, breadfruit, avocado, johnnycakes, or, in this case… I kick it up with Jamaican Pickapeppa sauce and it\u2019s shown here with Guyanese mango achar simply because I had it on hand. Delicious and easy to prepare; one of my favorites! Continue reading
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\n…callaloo (amaranth or taro leaves).<\/p>\n
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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