Smithsonian Institution
Search
Festival Blog
Free Festival App
Festival Radio
Join Our Email Mailing List
Support the Festival

Smithsonian Folklife Festival

««Go Back

Peace Corps Recipe #8, Ackee and Saltfish

Brian Wedderburn with the finished dish.

Ackee and Saltfish

Recipe by Patrick Marti and Brian Wedderburn

Ackee and Saltfish is the national dish of Jamaica, and ackee (a fruit) can be found canned at any international store.

1 fillet saltfish
1 cup whole wheat flour
1 cup water
1 white potato
3 scallions
1/2 onion
1 clove garlic
1/2 Scotch bonnet pepper
1 can ackee
Salt and pepper

Ackee and Saltfish

  • Simmer salt fish for thirty minutes to make it less salty.
  • Make dough with flour and water and form into dumplings by rolling it into logs or flattened, pancake-like patties.
  • Peel and slice potato.
  • Boil potato and dumplings for 15 minutes.
  • Mince and saute scallions, onion, garlic, pepper, salt and pepper.
  • Add ackee and cook for a few minutes.
  • Arrange dumplings and ackee mix on plate and serve!
Comments
  • Linton Wilson

    The saltfish should be soaked overnight and the water discarded, then soak again to reduce saltiness. saute’ the vegetables and garlic in oil from a strip of bacon. Crumble bacon and add saltfish and tomatoes, adding ackee last. Simmer and season to taste with the peppers, no salt.