Ackee and Salt fish
So number 2 on the 30 for 30 list is to learn to cook a Caribbean dish. My partner’s family hail from Jamaica and Barbados so I have had the pleasure of eating some amazing Caribbean food but I wanted to learn to cook some of the dishes for myself. With a little help from the ‘Nan in-law’ I decided on Ackee and Salt fish as I absolutely love it.
The Ackee fruit is the national fruit of Jamaica and Ackee and Salt fish is the national dish. A good dish to get started with I think. Perfect for a breakfast meal served with Plantain, or for dinner served with rice.
Ingredients I used were:
- 1 Pack of Salt fish
- 1 tin of Ackee
- 1 onion
- 1/2 tin chopped tomatoes
- red and green peppers
- sprinkle of dried crushed chilli
First job was to soak the Salt fish in cold water over night to take off a lot of the salt from the fish. I then rinsed it off and boiled in hot water for about 20 minutes. This makes the fish a lot less salty and more tender so I drained away the water and let the fish cool.
Once cooled, the next step was to shred the fish by literally just pulling it apart so that I ended up with flakes of fish (take out any bones if found). The onion and peppers that I chopped earlier are now ready to go in the frying pan.
I heated a little bit of oil (you can use butter) in the pan and then chucked in my chopped ingredients. Next in was the chopped tomatoes (you can use fresh if preferred) and let that cook for a few minutes
I then added in my flaked fish and gave it all a stir. That then cooked for a further 5 minutes and by this time was smelling amazing. The last part was to add in the Ackee which needs to be done very delicately so not to mush up the Ackee. Rather than stirring, the Ackee needs to be folded very carefully into the mix.
I let it cook for a few more minutes, sprinkled in a few chilli flakes and it was ready to eat. Served it up with some rice and demolished the lot (not before taking a pic and sending to the ‘Nan in-law’ for her approval of course)