The Foodscapes Collective

Jamaica is renowned worldwide for its reggae music, fast sprinters, vibrant culture and mouthwatering cuisine. Among our many dishes, ackee and saltfish reigns supreme as it’s the island’s National Dish. Ackee and saltfish is a flavorful pairing of salted codfish and the buttery, creamy ackee fruit which can be poisonous if not prepared correctly!

Today, let’s explore how Jamaicans transformed a West African fruit and a Scandinavian import into an essential and proudly celebrated element of Jamaican cuisine.

The Fascinating History of Ackee and Saltfish

Ackee (Blighia sapida) is not native to Jamaica—it originates from West Africa. The fruit was brought to Jamaica in the 1700s on slave ships to feed enslaved Africans. Jamaica’s climate was perfect for growing ackee, so it quickly became a part of the local diet. Jamaica is the only country in the world where ackee is widely eaten.

Salted codfish, known locally as saltfish, was imported by colonizers from Scandinavia as a cheap, non-perishable protein source to feed enslaved Africans. Enslaved Africans combined these humble ingredients with onions, tomatoes, scotch bonnet peppers, thyme and escallion to create the ackee and saltfish dish we know and love today. This marriage of West African ackee and European saltfish is an example of Jamaica’s cultural fusion, born from hardship but transformed into something beautiful.

As such, when Jamaica became an independent nation, ackee and saltfish was officially declared as Jamaica’s national dish, representing not just culinary excellence but also the island’s resilience and creativity.

How Ackee and Saltfish is Prepared

Ackee must be prepared carefully to ensure that it is safe to eat, as the unripe fruit contains naturally occurring toxins known as hypoglycin A and B. Hypoglycin A and B can cause a dangerous and potentially fatal illness known as “Jamaican vomiting sickness.” The fruit should only be harvested when it is fully ripe and the pods have naturally opened on the tree, indicating that the toxins have reduced to safe levels.

Once harvested, the bright yellow arils (flesh) are removed, and all traces of the toxic black seeds and pinkish-red inner membrane are discarded. The ackee is then gently boiled, drained and cooled to make it palatable. After this, it is sauteed with spices and the saltfish which must be boiled separately and strained for desalting prior. For those unfamiliar with handling fresh ackee, canned ackee is a safe and convenient alternative, as it is processed under strict safety standards.

The finished dish has a beautiful golden colour and a delightful balance of flavours—savoury, slightly salty, nutty and creamy. Ackee and saltfish resembles scrambled eggs but tastes completely different.

Ackee and saltfish is traditionally served as a hearty breakfast in Jamaica and is usually paired with one or more of the following:

• Boiled Green Bananas
• Yam
• Plantains
• Sweet potato
• Boiled or fried dumplings (also known as Johnny cakes)
• Breadfruit, another West African plant which was brought to Jamaica to feed enslaved Africans and is served roasted or fried. It has a slightly sweet nutty flavour and a texture similar to bread.

These sides transform ackee and saltfish into a dense filling meal that keeps you energized for hours. Ackee is high in unsaturated fats and fibre, and relatively low in carbohydrates.

Ackee and saltfish is widely available across Jamaica, not only in private homes but also at local fast food restaurants, hotels, resorts and local eateries (known as “cookshops”). You don’t need to look far to find and enjoy Jamaica’s national dish.

That being said, ackee and saltfish is not just food—it’s a part of Jamaican identity. Ackee and saltfish symbolizes resilience, and the knowledge of how to prepare the fruit safely has been passed down through generations for centuries. Thus, when you eat ackee and saltfish, you’re not just enjoying the ultimate taste of Jamaica but paying homage to our brave ancestors and freedom fighters.

Ackee and Saltfish Recipe (From Jamaican Foods and Recipes)

Ingredients

• 2 Canned Ackee
• 1 lb Saltfish
• 1 Onions Sliced
• 1 Small tomato Diced
• 1 Sweet bell pepper Or ½ red and ½ green like I did
• 1 Stalk scallions Chopped
• 2 Sprig thyme
• ¼ Scotch bonnet pepper Seeds removed
• ½ tsp Black pepper
• 2 tbsp Cooking oil

Instructions

1. Soak the saltfish for a minimum of two hours in cold water.
2. Pour way the water.
3. In a saucepan, place the saltfish and cover with fresh water. Put to boil on medium heat for 15 minutes.
4. Removed from heat and pour away the hot water. Wash the fish in cold water to cool it.
5. Remove the fish skin and debone the saltfish. Flake the saltfish and set aside.
6. On medium fire, heat the oil in a cooking skillet. Add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions and sauté for 3 minutes.
7. Add the flaked saltfish and cook for another 3 minutes.
8. Add the ackee, lower the heat and let it simmer for another 10-15 minutes
9. Add the black pepper, turn the heat off and serve

Photos by Rochelle Knight

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