Ackee and Salt Cod

Ackee and Salt Cod
Ackee and Salt Cod
Serves/Makes: 6-8
  • 450g (1lb) salted cod
  • 540g (1lb 3oz) can ackee or 4 ripe ackee
  • 1 medium onion, peeled and chopped
  • 225g (8oz) ripe tomatoes, sliced
  • 2 to 3 cloves garlic, peeled and chopped
  • 2 spring onions, trimmed and chopped
  • 1tsp ground allspice
  • black pepper
  • 2 sprigs fresh thyme
  • 25g (1oz) butter
  • 25ml (1fl oz) vegetable oil
  • water
  • Place the salted cod in a large bowl of cold water.   
  • Leave for at least 24 hours, changing the water at least 6 times.   
  • Rinse the cod thoroughly.   
  • When ready to cook the cod, place it in a saucepan and cover it with cold water.   Bring to the boil, then simmer for 15 minutes or until tender. Flake it.
  • If using canned ackee, drain it when you are ready to cook. If using fresh ackee, discard the seeds and pink membrane, and wash the ackee thoroughly.   
  • Put the ackee in a medium saucepan.  Cover it with water, and bring to the boil.   Reduce the heat, and simmer for 15 to 20 minutes, or until tender.   Drain and reserve.   
  • Heat the butter and oil in a large frying pan over a medium heat.  
  • Add the onion and garlic.  When they are softened a little, add the thyme, tomato, chili and allspice. Cook for 3 to 4 minutes, stirring frequently.   
  • Add the flaked fish, and cook for a further 5 minutes.   
  • Add the ackee.  Cook for another 5 to 8 minutes, stirring carefully so as not to crush the ackee.   
  • Season to taste with the pepper, and sprinkle with the spring onion.   

Serve with fried dumplings or boiled green bananas.