 |
Ackee is a fruit grown in Jamaica. When ripe, it bursts open revealing shiny black seeds covered by creamy-yellow flesh which is the only edible part. This is boiled and traditionally served with saltfish. It is possible to buy tinned ackee in specialist Caribbean shops, but if you're in Jamaica make sure that you buy the fresh stuff! SERVES 2 Preparation Time: 10 Minutes + overnight soaking of saltfish |
| 6 fresh ackee, or 1 small tin drained of juice | Salt & Pepper |
| 1/2 lb salt cod | 1 large tomato, chopped |
| 1/2 onion, chopped | 1/2 teasp dried thyme |
| 1/2 green pepper, chopped | 1 teasp sugar |
| 2 cloves garlic, chopped |
To prepare the fresh ackee, remove the black seeds from the creamy flesh. Boil the flesh for about 12 minutes.
To prepare the saltcod, soak in fresh water overnight, changing the water once or twice - check the taste of the fish, as you don't want to lose all the salt flavour nor the slight chewiness of the fish. Gently boil the fish for about 12 minutes.
In a large frying pan, heat a tablespoon of olive oil. Gently fry the onion, pepper, tomato and garlic. Add the saltcod, thyme, sugar and heat through. Add more olive oil if the mixture is too dry. Add the ackee at the last minute and stir through without letting it break up.
Serve with fried plantain and rice.