Monday, August 28, 2017

Ackee and Saltfish Muffin - #MuffinMonday

Once again, I am recreating a favourite breakfast in muffin form. Ackee and saltfish is Jamaica's national dish. The ackee is a fruit that can be toxic if eaten when unripe while saltfish typically refers to salted cod. When I wasn't in Jamaica, I could only find salted Alaskan Pollock and that worked well too. The dish isn't the most complex - you boil the ackee, prepare the saltfish (by rinsing several times and then boiling or soaking in hot water for a while) and then you sauté the two together with onion, garlic, tomatoes and any other seasonings that you fancy. Some think that the prepared dish looks a bit like scrambled eggs. I guess if you allow the ackees to break down during the cooking process, it might. I think keeping the pieces as whole as possible looks a lot more attractive. My mother won't eat it if the ackee is crushed while I have friends who won't eat it if it is not crushed. If you cook it, I will eat it, but I'd prefer it you didn't crush it.

Ackee at various stages. The closed fruit is toxic. The open one is ready to be cooked and eaten

Ackee and Saltfish. Source: Food Network

When I first thought of this muffin, I had intended on adding each component separately to the muffin batter - some ackee, some saltfish, tomatoes, onions, etc. But on the day that I was ready to make these, I needed to wait for my ackee to thaw (I had parboiled it beforehand). While waiting, it occurred to me that I had already prepared some ackee and saltfish for breakfast. Why not just use that? So now this muffin becomes a way to use up leftovers. I'll use the other ackee in a quiche, fritters, or in some future muffins. The ackee is quite mild tasting and I saw a sweet muffin that I'd like to try with it.

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Ackee and Saltfish Muffins 
Yield: 12 muffins

240 grams flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
a few dashes of black pepper
1 cup milk
1 egg
2 tablespoons oil
200 grams prepared ackee and saltfish


Preheat the oven to 350 F and prep your muffin pan. Use liners or grease the cups.

Whisk together flour, baking powder, sugar, salt, and black pepper. In a separate container, whisk milk, egg, and oil. If the ackee is in larger pieces, dice into small pieces.

Gently stir the milk mixture into the flour mixture. Mix until almost combined and there are still streaks of flour remaining. Fold in the ackee and saltfish.

Bake 15-20 minutes or until a toothpick inserted into a muffin comes out clean.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

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  1. I love learning of your culture through food Kelly. Another fruit of which I have never heard. I wonder if it is available in the States?

  2. That sounds so interesting! I have never heard of Ackee! Love that you are sharing your food in a muffin!