My family owns Happy Produce Caribbean Market in Covington, and I’m thrilled to share two treasured dishes that showcase our Jamaican heritage. The first recipe is Ackee and Saltfish, Jamaica’s national dish and most beloved breakfast. Ackee is a starchy fruit native to West Africa that’s used like a vegetable. Our second recipe is a delicious way to cook oxtails. If you follow the recipe, it will result in tender, fall-off-the-bone meat infused with the rich flavors of the islands. Live it up.
by Jean Atkinson-Francis
Jamaican Ackee & Saltfish Ingredients
• ½ pound saltfish (salted cod)
• 1 can (19 oz.) Juliana brand ackee
(drained and rinsed)
• 2 tablespoons vegetable or coconut oil
• 1 medium onion, sliced
• ½ each red, green and yellow bell pepper
• 2 medium tomatoes, diced
• 2 sprigs fresh thyme
• 1 small Scotch bonnet pepper
(whole for flavor or chopped for heat)
• ¼ teaspoon black pepper
• Optional: pinch of allspice (pimento)
Directions
Prepare the saltfish by soaking it in water overnight, or boil for 10–15 minutes. Drain and flake into bite-sized pieces. Heat oil in a large skillet over medium heat. Add onion, peppers, tomatoes, thyme and Scotch bonnet. Sauté until fragrant and softened. Stir in the flaked saltfish, and heat for 3–4 minutes. Gently fold in the ackee, taking care not to break it apart. Season with black pepper and allspice, if using. Cook for an additional 2–3 minutes, just until heated through. Serve with fried dumplings, boiled yam, breadfruit or green banana.
“I’m thrilled to share two treasured dishes that showcase our Jamaican heritage”
Jean Atkinson-Francis
Simple Jamaican Oxtail Ingredients
• 3–4 pounds oxtail, trimmed
• 2 tablespoons Juliana browning
• 2 tablespoons vegetable oil or coconut oil
• 1 medium onion, chopped
• 6 oz. Spur Tree Oxtail Seasoning (wet rub)
• 3 stalks green onion, chopped
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 Scotch bonnet pepper (whole or chopped)
• 1 teaspoon allspice (pimento)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon ketchup (optional)
• 2 medium carrots, chopped
• 1 can (15 oz.) butter beans
(drained and rinsed)
• 4 cups water
Directions
Wash oxtail with vinegar and water, then pat dry. In a large bowl, season with browning, salt, black pepper, oxtail seasoning, soy sauce, allspice, garlic, onion, green onion, thyme and Scotch bonnet. Let marinate for at least one hour (overnight is best). Heat oil in a large heavy-bottomed pot. Remove excess seasoning from oxtail, and brown each piece on all sides. Add the seasonings back to the pot, along with water to cover the meat. Bring to a boil, then reduce heat to low, cover and simmer for two hours (or until tender), adding more water as needed. Alternatively, a pressure cooker can be used to cook meat for 30–45 minutes, depending on desired tenderness. Add carrots and butter beans once time has elapsed and simmer uncovered for 15–20 minutes until the sauce thickens to a rich gravy. Serve over Jamaican rice and peas, with vegetables and fried plantain.
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