Jamaican style Ackee & Salt Fish Breakfast
Ackee is a pretty strange fruit, the fruit themselves are roughly mango sized but most of the actual fruit body is poisonous apart from the tiny arils which look a little like creamy soft Walnuts or maybe tiny brains. They have a texture similar to Scrambled Eggs when cooked and a mild pleasant creamy taste that is quite difficult to describe. The taste deserves someone to do it better justice than I can, but rest assured it is good.
I’ve only cooked this a couple of times, but I eat it whenever I can find it on a menu. Tinned Ackee can be found in Asian and Caribbean Grocers in the Uk, it is a little bit pricey, but worth buying if you are curious or for special occasions.
– Recipe –
1 Saltfish Fillet // 400g tin of Ackee // 2 Tomatoes chopped roughly // 1 medium Onion chopped finely // 2 Cloves of Minced Garlic // 1 small knob of Ginger chopped finely // Hot Pepper to taste
- Soak the Saltfish overnight changing the Water a few times.
- Boil the Saltfish until slightly soft (just a few minutes) and then drain it, flake it into large chunks and reserve.
- Fry the Onion, Garlic, Ginger and Hot Pepper in a little Butter or Lard for 5 minutes until soft and translucent. Season with Salt and Cracked Black Pepper and if you like add a pinch of Thyme and some Allspice for extra flavour.
- Add in the Saltfish and Tomatoes and sauté for 10 minutes.
- Add the Ackee and cook for another 5 minutes or so until piping hot, trying not to stir too much.
- Serve with Plantain, crispy Bacon, Dumplings, Yams or whatever else you may fancy.