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Cooking with the Campbells Ep2: Ackee & Saltfish

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It’s round two of the dumpling off... who will be victorious this time? 

Episode 2

In episode 2 of Cooking with the Campbells, Clarita tasks Corey with cooking Jamaica’s national dish, Ackee & Saltfish. There are moments of reflection as Corey discusses the importance of spending time with loved ones; the Mom and son duo connect through song; and it’s round two of the dumpling off – last time it was boiled dumplings, this time they’re fried.  

Corey (Belgrade Artistic Director) and Clarita (Corey’s mum) are joined by Joelle Ikwa (Belgrade’s Community Embedded Producer), who stops by for a second helping of Campbell cuisine and Aimee Powell, who is playing Naomi in After Sunday, also joins for the dumpling taste test! Will sabotage and secret ingredients affect the outcome? Tune in to find out. 

ON Tue 21 Oct

Fun Fact

The ackee fruit is a native of West Africa and was brought to Jamaica and the rest of the Caribbean in the 1800s. Its name was derived from the West African word akye fufo. 

While being a gorgeous specimen of fruit, a delicious staple food, the national fruit of Jamaica, and part of Jamaica’s signature dish, unripe ackee are poisonous and can causing severe vomiting, loss of consciousness, seizures or even death. 

When the ackee is fully matured, the colour of the outer skin is bright orange, and splitting it open exposes the yellow flesh and black seeds of the fruit. At this point, the level of hypoglycin (the poison in the fruit) is completely undetectable and the fruit is safe for consumption, as evidenced by it being eaten for breakfast, lunch and dinner in Jamaica. 

Mrs Campbell’s Ackee & Saltfish

If you are feeling adventurous, give Mrs Campbell’s Ackee & Saltfish recipe a try: 

Ingredients

 (all amounts are approximate)
“Caribbean people don’t measure”- Clarita Campbell 

  • 2 Cans ackee 
  • 1 Pack boneless saltfish 
  • 1 Onions sliced 
  • 1 Small tomato diced 
  • 1 Sweet bell pepper sliced 
  • 1 Stalk spring onions chopped 
  • 3 Sprigs thyme 
  • ¼ Scotch bonnet pepper seeds removed 
  • ½ tsp Black pepper 
  • 2 tbsp Cooking oil

 

Method 

  1. Rinse the saltfish in cold water to remove the salt .
  2. Add the saltfish to a pan and cover with fresh water. Boil on a medium heat for 15 minutes. 
  3. Remove the pan from the heat and pour away the hot water. Rinse the fish in cold water to cool it. 
  4. Pour the water away, then break the saltfish into flakes and set aside. 
  5. On a medium heat, heat the oil in a Dutch pot (or deep pan). Add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions/spring onions, and sauté for 3 minutes or until soft. 
  6. Add the flaked saltfish and cook for another 3 minutes. 
  7. Carefully fold the drained ackee into the saltfish, lower the heat, and let it simmer for another 10-15 minutes. 
  8. Add the black pepper to taste. 
  9. Serve and enjoy.

 

Ackee & saltfish is usually served with fried dumplings, fried or roasted breadfruit, hard food or any rice dish. 

After Sunday 

If all this talk of food is making you hungry for more stories of memory, family and home, don’t miss After Sunday on our B2 stage from Fri 10 to Sat 25 Oct 2025.  Tickets available HERE.