ACKEE & SALTFISH

Ingredients

For The Fish

  • 900 g / 2 lbs saltfish

  • 641 g / 1.4 lbs yellow yam

  • 1 yellow plantain

  • 2 green bananas

  • 2 plum tomatoes

  • 1 bunch scallions

  • 1 bell pepper

  • 1 can / 420 g DoubleDeuce Premium Jamaican Ackee in brine

  • As needed sprigs of thyme

  • 4 oz / 120 ml tomato sauce (for color)

  • ¾ cup / 180 ml coconut oil

  • ¾ cup / 180 ml canola oil (or neutral oil)

For The Dumplings

  • 3 cups / 375 g flour

  • 1.5 tsp / 9 g baking powder

  • As needed cold water

For The Pot

  • 2 tbsp / 30 ml neutral oil

  • 2 tsp / 12 g salt

  • As needed baking soda (for washing produce)

Method

  1. Prep Fish: Boil the saltfish for 20 minutes, discard the water, and boil again for another 20 minutes to remove the excess salt. Once finished, clean and debone the fish.

  2. Prep Vegetables: While the fish boils, dice the scallions, tomatoes, and bell pepper.

  3. Wash Produce: Wash the green bananas, plantain, and yams in a mixture of water and baking soda.

  4. Boil Water: In a large pot, add 2 tbsp neutral oil and 2 tsp salt to water and bring to a boil.

  5. Make Dumplings: Combine flour, baking powder, and cold water to form a dough. Add the dumplings to the boiling water first, as they take the longest (~20 minutes).

  6. Prep Starches: Slice the green bananas down the middle (skin on). Peel and cut the yams. Use gloves or coat hands in oil and flour when handling yams to avoid skin irritation.

  7. Cook Sides: Add the bananas and yams to the pot with the dumplings and boil for 30 minutes.

  8. Sauté: In a separate large pan, heat the coconut oil and canola oil over medium heat. Add the diced vegetables and black pepper, then cover and simmer for 7 minutes.

  9. Simmer Fish: Add the cleaned fish, thyme, tomato sauce, and salt (if needed) to the pan. Cover and simmer for 20 minutes.

  10. Fry Plantain: Slice the yellow plantain and fry in a separate pan with hot oil until golden.

  11. Finish: Add the ackee to the fish mixture, cover, and simmer for a final 20 minutes.

  12. Serve: Plate the ackee and saltfish alongside the boiled dumplings, yam, banana, and fried plantain.

Additional Notes

  • Ackee: I used DoubleDeuce Premium Jamaican Ackee, but you can use your ackee of choice.

  • Cleaning Fish: You can buy pre-cleaned and deboned saltfish to save time, but my mom says she's been doing this her whole life and she feels like doing it yourself tastes better.

  • Yam Handling: When cutting yams, use gloves or coat your hands in oil and flour to prevent the skin from itching.

  • Measurement: Jamaican cooking is often about getting a "feel" for the ingredients over time rather than following strict measurements.

  • Plantain Tip: To check if your frying oil is hot enough, use a thermometer to ensure a safe and even fry.

  • Plating: I personally cut all the starch into small pieces before eating, but you can leave them whole and plate it however you like.