In brief
- Ackee and saltfish: Jamaica's national dish, ackee sautéed with flaked salt cod
- Origin: Jamaica, where ackee, brought from West Africa in the 18th century, is paired with salt cod from the colonial trade routes
- Key ingredients: canned ackee, salt cod, onion, scotch bonnet pepper, tomato, thyme
- Context: a traditional Jamaican breakfast, also served for brunch or as a full meal
Origins and Cultural History of Ackee and Saltfish
Ackee and saltfish is Jamaica's national dish. Neither of its two main ingredients is native to the island. Ackee (Blighia sapida) originally grows in West Africa, in Ghana and Côte d'Ivoire; its name is thought to come from the word “ankye”, in the Twi language spoken in Ghana. The tree is believed to have arrived in Jamaica around 1778, brought on a slave ship, to feed the enslaved population. Salt cod, meanwhile, comes from Europe: colonists used it as cheap protein for the plantations.
Jamaican cooks then combined the two ingredients with local vegetables and spices, turning them into a hearty dish, traditionally served for breakfast but also enjoyed at other meals.
What Are the Essential Ingredients of Ackee and Saltfish
The ackee and saltfish recipe brings together few ingredients, but their preparation calls for care, particularly for the cod and the ackee.
- Canned ackee, never raw unprepared fruit
- Desalted salt cod
- Onion and garlic
- Scotch bonnet pepper
- Bell pepper and tomato
- Fresh thyme
What to know about Ackee and saltfish
Ackee and saltfish is the national dish of Jamaica: canned ackee sautéed with flaked salt cod, onion, garlic, scotch bonnet pepper, bell pepper, tomato and fresh thyme. The salt cod first has to be desalted by soaking it for 24 hours in the refrigerator, in several baths of cold water. It is traditionally eaten for breakfast, but also as brunch or a full meal.
Frequently Asked Questions About Ackee and Saltfish
Is Fresh Ackee Dangerous to Eat?
Yes, if it is not ripe: unripe ackee contains a high level of hypoglycin A, a toxin that can cause severe vomiting, hypoglycaemia and, in severe cases, death. Cooking does not destroy this toxin. Only canned ackee, prepared to strict safety standards, or a fruit that is fully ripe and has opened on its own, should therefore be used.
How to Desalt Cod Before Cooking It?
Soak the cod for 24 hours in the refrigerator, in several changes of cold water renewed every 6 to 8 hours. Drain, remove the skin and bones, then flake the flesh before cooking it.
Where to Find Ackee and Saltfish Ingredients in France?
NKOSI does not sell canned ackee or dried salt cod, two products that are not part of its dry and ambient catalogue. The shop does, however, offer products that go with this dish, such as CHALEUR CRÉOLE bird's eye chilli and SAMIA whole thyme, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
