#6 – Jamaica’s National Dish

Achieving the smell and taste of fish (salt-water breeds) in foods is one of the easiest vegan tricks to perform; simply replace the fish with seaweed.  Doing so with Jamaica’s National Dish – Ackee & Saltfish – works extremely well and considering how easy it is to make, I encourage everyone familiar with the usual way of preparing it to try it this way to determine if it is just as appetizing if not more so.


19 oz. ackee (BKA 1 can)

1/2 cup tomato

1/4 cup onion or scallions

2 TBS olive oil

1 TBS garlic

1 TBS thyme

1/4 cup seaweed

1/2 TSP spice blend

1 TSP lime juice

1 cup water

1 habanero pepper (optional)

salt to taste

Method – Heat oil in pot/pan then add onions/scallions, tomato, and garlic.


Once the tomatoes “melt”, rinse the ackee then add to the pot, followed by the seaweed (I used a mix of kelp, hijiki, and wakame), thyme, and pepper.



Add remaining ingredients; when it comes to boil, lower heat, simmer for 10 minutes and it’s ready.  Enjoy with cooked green bananas.



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