Recipe: Perfect Ackee and salt fish

Recipe: Perfect Ackee and salt fish Delicious, fresh and tasty.

Ackee and salt fish. Ackee and saltfish can also be eaten with rice and peas or plain white rice. When seasonings (onion, escallion, thyme, garlic) and saltfish are combined with plain rice it is often called "seasoned rice", which can be a one-pot meal including ackee. Ackee and saltfish is widely regarded as the national dish of Jamaica..

Prepared salt cod can also be frozen in an airtight container and kept in the freezer for up to three months.

To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices.

It is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.

You can cook Ackee and salt fish using 11 ingredients and 1 steps. Here is how you cook it.

Ingredients of Ackee and salt fish

1. You need of ingredients.

2. Prepare 1 can of ackee drained.

3. You need 1/2 lb of boneless salt cod.

4. You need 3 tbsp of oil.

5. You need 2 of onions, sliced.

6. You need 1/4 tsp of dried thyme.

7. You need 1/4 of scotch bonnet pepper skin finely chopped up.

8. Prepare 1 of small tomato, chopped.

9. It’s 3/4 tsp of tomato paste.

10. You need 1/2 of sweet pepper chopped.

11. Prepare 1/8 tsp of black pepper:.

Ackee and Saltfish can also be eaten with rice and peas or plain white rice.

Ackee and saltfish is considered Jamaica's national dish.

Ackee is a fruit of West African origin.

Ackee and saltfish is usually served as a breakfast dish but can be eaten for lunch, or dinner.

Ackee and salt fish instructions

1. Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.Best served with fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes..

You must be careful if preparing this dish with the raw fruit from the tree.

Raw ackee can be poisonous if.

There's a science to preparing ackee so that it comes out still intact and not mashed to a sloppy mush.

You must boil your ackee first to get rid of any toxins left in the fruit after it's harvested but some people boil it too long so the final product is a mess. "Ackee and saltfish is not just a tasty dish or a traditional food that we like to eat," explains Janet Crick, creative experience director for Jamaica Culinary Tours, an experiential food travel company located in Falmouth, Jamaica."It is our national dish, so for me, it carries a much deeper symbolism.

Ackee and Saltfish is Jamaica’s national dish.