Entree: Cayman Islands – Central Culinary Region – Ackee and Saltfish (Savory sauté of buttery ackee fruit combined with rehydrated salted cod and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 14 oz (400 g) canned ackee, drained and gently rinsed
- 1 lb (454 g) salted cod (saltfish), bones removed, soaked and flaked
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) butter (optional for richness)
- 1 medium yellow onion, thinly sliced, approx. 1 cup (150 g)
- 3 scallions (green onions), chopped, approx. 1/2 cup (60 g)
- 2 medium tomatoes, chopped, approx. 1 1/2 cups (250 g)
- 1 Scotch bonnet or habanero pepper, whole (leave seeded for less heat) OR 1/4 tsp (0.5 g) crushed hot pepper
- 2 cloves garlic, minced, approx. 6 g
- 3-4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) freshly ground black pepper
- Salt, to taste (use sparingly because saltfish is salted)
- 1/4 cup (60 ml) water or reserved soaking liquid (if needed)

Instructions

1. Prepare the saltfish: Rinse the salted cod under cold water, then place in a pot and cover with fresh water. Bring to a boil, reduce heat and simmer 15–20 minutes until softened. Drain, cool slightly, remove any skin/bones, and flake into large pieces. If very salty, soak flaked pieces in fresh water for 30 minutes and drain.
2. If using canned ackee drained from brine, gently rinse and set aside. If using fresh ackee, par-cook until just tender and remove seeds/pods as required.
3. Heat the oil (and butter if using) in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
4. Add the garlic, scallions, thyme, and whole Scotch bonnet (if using whole), and sauté 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, 3–4 minutes.
5. Add the flaked saltfish to the skillet and gently combine with the aromatics. Cook for 3–4 minutes to allow flavors to marry. If mixture seems dry, add 1/4 cup (60 ml) water or reserved soaking liquid.
6. Carefully fold in the drained ackee, taking care not to mash the pieces; warm through for 2–3 minutes until heated but still tender. Adjust seasoning with black pepper and a small amount of salt only if needed.
7. Remove and discard the Scotch bonnet if used whole. Serve hot with boiled green bananas, fried plantains, breadfruit, dumplings, or rice and peas.