Ackee & Saltfish with Food (Provisions)

When ackee from West Africa and saltfish (salted codfish) from Canada, met in Jamaica in the 18th Century, the two formed an instant bond.  Since then, they have been launched from obscurity to the prime status of being Jamaica’s national dish.

Combine them with sauteed seasonings and taste the joy they bring to the breakfast, lunch or dinner table. After centuries together, they still bring out the best in each other. (The ackee comes pre-cooked for your convenience).

Ingredients

• 8 oz boneless saltfish (codfish)
• 1 can Linstead Market ackee
• 4 tablespoons of vegetable oil
• 1 small onion thinly sliced
• 2 stalks scallions thinly chopped
• ½ Scotch bonnet pepper or habanero minced
  
• 2 tomatoes diced
• ¼ teaspoon black pepper (optional)

Steps

1.Rinse excess salt from saltfish and cover with cold water and soak overnight

2. Boil saltfish in 6 cups of water for 30 minutes 

3. Drain water, flake saltfish and set it aside

4. Heat the oil in a pot over medium heat and add sliced onion, diced tomatoes, green onion, and scotch bonnet pepper and saute about 2 minutes, stirring constantly

5. Add the flaked saltfish and saute for about 4 minutes for flavors to blend

6. Add the drained ackee and stir gently to combine it with the seasoning

7. Turn the heat down, cover the pot and let simmer for about 5 minutes

8. Adjust seasoning to taste

9. Serve warm with your favorite side (boiled dumplings and provisions, fried dumplings, or white rice are traditional favorites)