This traditional Jamaican dish consists of a unique combination of ingredients. Akee is a fruit native to West Africa and is often referred to as the "ackee fruit." When ripe, it opens to reveal soft, yellow flesh with a texture similar to scrambled eggs. Saltfish, on the other hand, is salted and dried codfish.
To prepare akee and saltfish, the salted codfish is soaked to remove excess salt, then flaked into pieces. It is then sautéed with various seasonings, including onions, peppers, tomatoes, and spices like thyme. Finally, the akee fruit is gently added to the mix and cooked until everything melds together into a flavorful and hearty dish.