As the national dish of Jamaica, Ackee and Saltfish is internationally known and locally loved.
The ackee fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. It is also known as Blighia Sapida. The scientific name honors Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being exported from Jamaica. Saltfish is cod that has been preserved by drying after salting. Below is a method for preparing this meal.
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| Ackee fruit in the pod |
The ackee pod should be fully open and exposing the seeds in order to be deemed safe for consumption. You will be poisoned if you consume ackee from unopened pods.
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| Ackee fruit in the pod |
Next, you should remove the ackee fruit from the pod as shown below.
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| Ackee that has been picked from the pod |
You then move to remove the seeds from the ackee arils and clean everything so that it looks like the picture below.
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| Ackee with the seeds removed |
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| Cleaned aril |
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| Saltfish aka Salted Codfish |
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| Garlic cloves and Pimento seed |
The saltfish, spices, and ackee arils are then put to boil until the arils become tender but firm and also to aid in the removal of the scales on the saltfish.
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| Boiled Ackee arils |
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| Softened Ackee arils |
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| Boiled Saltfish |
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| Deboned and Flaked Saltfish |
At this point, everything is seasoned with, salt (No, boiling it with the saltfish was not enough), pepper, garlic, onions, thyme, pimento, tomato, and scallion. The flaked saltfish is then sautéed with the seasonings for a few seconds before adding the cooked ackee arils. Leave it to simmer for about two minutes and then turn off the stove.
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| Ackee and Saltfish |
The Finished Product
1 comments:
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