Muffins recipes

National dish of Jamaica

flag of Jamaica

  • Independence: 6. 8. 1962
  • Capital: Kingston
  • Official language: English
  • Population: 2 889 187
  • Area: 10 991 km2
  • International code: JM
  • Currency: Jamaican dollar (JMD)
map of Jamaica

Ackee and Saltfish

Ingredients:

  • 1/2 lb Saltfish (dried, salted codfish)
  • 12 fresh ackees or 1 (drained) can of tinned ackees
  • 1 medium onion
  • 1/2 tsp black pepper
  • 3 tbsp of butter
  • 1/2 a hot chilli pepper (ideally Scotch Bonnet)
  • 1 sweet pepper
  • 1 chopped tomato
  • 1 sprig fresh thyme or 1 tsp dried thyme
  • 2 cloves of garlic
  • 4 Scallion (or spring onions)
  • 6 Slices of bacon
Ackee and Saltfish is national food (dish) of Jamaica

Instructions:

Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt). Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender). Chop the onion, sweet pepper, chilli pepper and tomato. Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh of the fish. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes. Add the tomatoes and flaked fish and stir-fry for another 10 minutes. Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee. Serve with yam, green banana, fried dumplings and Irish potato.

Info:

Ackee and saltfish is a traditional Jamaican dish, known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora. The ackee fruit was imported to Jamaica from West Africa before 1778. It is also known as Blighia sapida. The scientific name honours 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 imported to countries such as the United States. To prepare the dish, salt cod (packet salt fish may need to be boiled down and should be free of 'pink' mould) is sautéed with boiled ackee, onions, Scotch Bonnet peppers (optional), tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas. Ackee and saltfish can also be eaten with rice and peas or plain white rice. When ackee and salt is combined with plain rice it is often called seasoned rice which is a delicious one pot meal that is usually eaten on Fridays as an inexpensive meal for dinner. In the United Kingdom, Canada and the United States, "ackee and saltfish" is eaten widely , although canned ackee is more often used than fresh in some foreign countries. However, people from countries where the fruit is indigenous prefer to eat fresh ackee from the pod as opposed to ackee from a tin. Fresh ackee, if prepared improperly, can be dangerous. This dish is usually eaten on Sundays in Jamaica, but it can be eaten on any day of the week.

 
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