Ackee and saltfish is Jamaica’s national dish. The ackee fruit was brought to Jamaica from Ghana before 1725. In its unripened state, ackee is actually highly toxic and should not be eaten. Luckily many local grocery stores stock can ripened ackee.

Ingredients

• 1 pound of saltfish( cod fish)
• 1 can of ackee
• 1 large tomato
• 1 onion

Recipe

• Boil the saltfish for 45 minutes
• Strain off the boiled water.
• Descale the fish and cut it into smaller pieces
• Pour cold water over the cooked fish and let it soak. This is done to make the fish less salty. So if you prefer saltier food, then let the fish soak for less time
• Cut up the tomato and onion in a separate bowl
• Saute onion and tomato together in a frying pan
• Strain the cold water from the fish
• Put fish into pan with tomato and onion. Lightly add black pepper
• Place ackee into boiling water and add a pinch of salt
• When the pegs of the ackee become tender, that means its ready. Strain the ackee, make sure it is properly dried.
• Add ackee into the pan with the fish, tomato, and onion. Mix together.
• Enjoy