Lifestyle & Food : How to make the national dish

July 31, 2017

The Independence breeze is in the air and ackee is in abundance on trees. And although saltfish is pricey, it is hard not to think about preparing Jamaica's national dish this time of the year.



1/2lb salt fish (codfish)

1 dozen ackees or 1 can of ackee

1 large onion

1 teaspoon black pepper

2 sprigs tyme

2 crushed garlic or 2 teaspoons garlic powder

3 slices hot scotch bonnet pepper

1 small red sweet pepper

1 small tomato

cooking oil


- Soak salt fish in water to remove some of the salt or boil in water for 5-7 minutes.

- Clean the ackee. Remove the seeds and all traces of the red pit from the ackees.

- Wash ackees five times.

- Cover and boil until moderately soft.

- Drain, cover, and put aside.

- Flake the salt fish and remove all bones.

- Saute thinly sliced onions and sweet pepper rings.

- Cut up the tomato.

- Remove half of the fried onions and peppers.

- Add salt fish and the ackees, and turn up the fire slightly.

- Add black pepper.

- Pour into serving plate and garnish with remaining onions and pepper slices.

This tasty dish goes well with yam, roasted breadfruit, dumplings, boiled green bananas and fried plantain.

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