Jamaican Saltfish and Ackee

Navagation

• 2 dozen ackee in pods

• 1/2 pound salt cod

• 2 tablespoons butter

• 1/4 cup oil

• 2 onions sliced

• 1 sprig thyme

• 1/2 Scotch bonnet chile (or habanero), seeds and stem removed, minced

• 1 small tomato, chopped (optional)

• Black pepper

Choose ackee that are completely open, with the black seed and yellow fruit clearly visible in the scarlet pod. This is important, as unripe ackee contain a highly toxic substance.

Remove the ackee from the pods. Discard the seeds and the pink membrane found in the clef of each fruit. Wash them and put them to boil in a large pot of water with the salt fish. As soon as the ackee are tender, pour the contents of the pot into a large sieve, discarding the water.

Separate the ackee from the fish. Run some cold water over the fish so that you can remove the bones and skin comfortably, then flake it and set it aside.

Put the butter and oil to heat in a frying pan. Add the onions, thyme, and chile, and the tomato if desired. Stir for a few minutes, then add the flaked fish. Stir for a few more minutes, then add the drained ackee, carefully stirring so as not to crush them. Add a little more oil if necessary, sprinkle with plenty of freshly ground black pepper, and the dish is ready.

Roasted breadfruit or plantains make excellent accompaniments to this famous dish.

Yield: 4 servings

Heat Scale: Medium

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