Ackee and salt fish with spaghetti recipe. Ackee and saltfish is the national dish of Jamaica. Ackee has entered into a new marriage with spaghetti. Jamaica is the only Island in the Caribbean where ackees are eaten.
2 dozen fresh ackees (2 tins (canned) ackees)
1/4 lb. saltfish
1 small onion, sliced
1 tsp. ground black pepper
Few slices hot pepper/ sliced
1 clove garlic /chopped
4 tsp. vegetable oil
Salt to taste
About 30 spaghetti
Soak saltfish overnight, to get rid of excess salt, remove skin when soaking because a lot of the salt is in the skin. After soaking, rinse with fresh water then flake saltfish and set aside.
Prepare ackees for cooking by removing seeds and pink lining. Water and boil in salted water until tender, then drain off water, set aside. Cook spaghetti according to instructions on package
Sauté onion, hot pepper, and garlic for about 2 minutes. Add saltfish and sauté for about a minute or so. Add ackees and spaghetti. Sprinkle on black pepper , gently toss all the ingredients with a spoon. Cover pot and sauté for about 4 minutes for flavours to blend. turn off stove. Serve hot or warm