Ackee and Saltfish

Ackee and Saltfish is Jamaica’s national dish and a breakfast recipe that never misses. With canned ackee and perfectly sautéed saltfish, this authentic Jamaican meal is easy to make no matter where you live.

Check out my list of Jamaican Breakfast Ideas for more traditional Jamaican recipes.

There’s a reason why ackee and saltfish is the national dish of Jamaica—it’s that good! The flaked saltfish, soft ackee, and sautéed veggies come together in the most flavourful way, and a quick parboil helps the ackee hold its shape just right. This was a staple in our home growing up, and it’s one of those dishes that works for breakfast, brunch, lunch, or dinner. Once you make it, you’ll see why it’s loved at any time of day.

What is ackee and saltfish?

Ackee and saltfish is Jamaica’s national dish, made with soft, buttery ackee and savoury, sautéed saltfish. Ackee is a fruit brought from West Africa, while saltfish was introduced during the colonial era as a preserved protein source. Over time, this combination became a staple across the island, especially for breakfast. Jamaicans continue to eat ackee and saltfish not just for its flavour, but because it represents history, culture, and resilience on a plate.

What’s in Ackee and Saltfish?

• Ackee: Be sure to drain and rinse the canned ackee before adding it to the other ingredients.
• Saltfish: You can use boned or boneless saltfish.
• Onion: The sharp flavour pairs so well with the peppers.
• Peppers: I used a blend of orange bell pepper, red bell pepper, and scotch bonnet pepper. The bell peppers add a nice crunch, color, and sweetness whereas the scotch bonnet brings the heat.
• Tomato: Slice them into thin wedges. They lighten up this savoury meal.
• Fresh Thyme: Use fresh sprigs for an aromatic quality.
• Black Pepper: Use more or less to taste.
• Vegetable Oil: Opt for this or another high-heat oil. I use vegetable oil because it has a neutral taste and doesn’t overpower the other flavours. Avocado or coconut oil would work well too.

How to Cook Ackee and Saltfish

If you’re wondering how to make ackee and saltfish, you’re in the right place. Here’s exactly how I prepare it step by step.

How to Desalt Saltfish

I start by rinsing the saltfish under cold water and cutting it into smaller pieces. Then, I boil it in a pot of water for about 10 to 15 minutes to help remove some of the salt. After draining and rinsing again in cold water, I taste a small piece to check the saltiness. If it still tastes too salty, I repeat the process. Once it’s just right, I flake it into bite-sized pieces and set it aside.

Prep the Ackee

To prepare the ackee, I drain the liquid from the can using a strainer, then give it a quick rinse with cool water and drain it again. Sometimes, I’ll bring a pot of water to a boil and let the ackee sit in it for about 3 minutes—this optional step helps it hold its shape better during cooking.

Sauté the Vegetables and Aromatics

In a large skillet, I heat up some oil over medium-high heat. Then I add sliced onions, bell peppers, tomatoes, thyme, and a whole scotch bonnet pepper. I sauté everything for about 5 minutes until the vegetables are tender and aromatic.

Combine the Saltfish and Ackee

Next, I add the flaked saltfish and cook it for about 2 minutes so the flavours can come together. Then I gently fold in the ackee. Since ackee is delicate, I stir just enough to heat everything through without breaking it apart. A little black pepper at the end finishes it off, and that’s how I make saltfish and ackee.

What to Serve with Ackee and Saltfish

• Fried Dumpling: Crispy on the outside and soft inside, fried dumplings are perfect for soaking up all the savoury flavour.
• Festival: Slightly sweet and fluffy, festival adds a nice contrast to the saltfish and is a popular pairing for good reason.
• Breadfruit: Roasted or fried breadfruit is hearty and filling, making it an excellent base for this dish.
• White Rice: Simple and classic, rice helps balance the saltiness of the dish and makes it even more satisfying.
• Ground Provision: Boiled yam, green banana, and dasheen are traditional sides that add substance and texture to your plate.
• Plantains: Fried ripe plantains bring a touch of sweetness that complements the saltfish and ackee beautifully.
• Avocado: Sliced avocado adds creaminess and a mild, buttery flavour that works well alongside the bold seasonings.

Storage

Store leftover ackee and saltfish in an airtight container in the fridge and consume within 3 days. I don’t recommend freezing ackee and saltfish, since it can change the texture.

Reheat leftovers in a skillet over medium heat. Remember to stir it sparingly to avoid overmixing.

Frequently Asked Questions