Saltfish and Ackee

Story behind the dish

Saltfish and Ackee is a beloved dish that captures the vibrant spirit of Caribbean cuisine, blending salty, tender cod with the buttery, uniquely textured ackee fruit. This dish is often enjoyed during special occasions and family gatherings, bringing people together around a hearty, flavorful meal. Its comforting aroma and colorful presentation make it a true celebration of local flavors and culinary tradition.

Ingredients

• 1 lb (450 g) salt cod
• 14 oz (400 g) ackee
• 1 chopped onion
• 1 teaspoon paprika
• 2 teaspoons curry powder
• 2 teaspoons Jerusalem artichoke (if unavailable, replace with chopped plantain or sweet potato, or omit)
• 1 teaspoon hot sauce
• 1 sliced red pepper
• 1 sliced yellow pepper
• 1 cup (200 g) chopped tomatoes
• Salt, to taste
• Pepper, to taste
• 2 cups (250 g) self-raising flour
• 1 oz (30 g) suet
• Pinch of salt
• Olive oil, for frying

Step-by-step

1. Prepare the salt cod: Soak the salt cod in cold water overnight, changing the water a couple of times. Drain, then place in a large pot of fresh water and bring to a boil. Drain again, add new water, and boil again. Simmer for about five minutes until cooked through. Drain and flake the fish into large pieces, discarding any skin or bones.
2. Make the dumplings: In a bowl, combine the self-raising flour and suet with a pinch of salt. Gradually add ¾ cup (6 fl oz or 180 ml) of water and mix until a dough forms. Wrap the dough in cling film and let it rest in the fridge.
3. Prepare the ackee: Open the can, drain, and rinse the ackee gently. Set aside.
4. Cook the vegetable base: Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped onion until softened, about 3–4 minutes. Add paprika, curry powder, Jerusalem artichoke, salt, pepper, and hot sauce. Cook until fragrant and the peppers are tender, about 5–7 minutes.
5. Combine ingredients: Add chopped tomatoes to the skillet, then gently stir in the flaked salt cod. Carefully fold in the ackee, being gentle to maintain its shape. Let simmer on low heat until ready to serve, about 10 minutes.
6. Fry the dumplings: Heat about ½ inch (1 cm) of vegetable oil in a frying pan until just smoking. Form the rested dough into plum-sized balls. Shallow-fry in batches until golden-brown, turning to cook evenly. Remove and drain on kitchen paper.

Chef’s tips & serving ideas

• Serve the saltfish and ackee hot, accompanied by fried dumplings and perhaps some fried plantains for a true Caribbean feast.
• For extra flavor, sprinkle fresh herbs like thyme or scallions over the dish before serving.

Closing thoughts

This Saltfish and Ackee recipe is more than just a meal; it’s a taste of Caribbean heritage and a celebration of bold, comforting flavors. Whether you're reminiscing of tropical shores or exploring new culinary horizons, this dish invites warmth, tradition, and vibrant tastes to your table. Enjoy every bite!