After our “Weekend Guess Game” last Friday in which you guessed the ackee dish we showed, today we will give you a recipe to cook up your own and also give you a quick lesson. The ackee, also known as achee, akee apple or akee (Blighia sapida) is a member of the Sapindaceae. The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. This amazing fruit makes up a main part of the national dish of Jamaica along with saltfish, and today we give you the recipe to make your own.
You will need the following ingredients to prepare enough ackee and saltfish for 4 people:
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) or ReCaFo Jamaican Scotch Bonnet Pepper Sauce
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
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
Courtesy of Jamaicatravelandculture.com
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