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Ackee and Saltfish is Jamaica’s national dish made with flaked salted cod, buttery ackee, and sautéed peppers, onions, and thyme. This quick, savoury recipe is loved any time of day, from breakfast to dinner!
If you love saltfish, you’ll definitely want to try this Saltfish and Butter Beans recipe, or my Jamaican Saltfish Fritters recipe next. Don’t forget to check out my list of Jamaican Breakfast Ideas for more traditional Jamaican recipes as well!
Table of Contents
What is Ackee and Saltfish?
Ackee and Saltfish is the national dish of Jamaica, made with tender, salted cod and soft, buttery ackee fruit. Ackee, originally from West Africa, and saltfish, introduced during the colonial era, came together to form a dish that tells a story of Jamaican history and resilience. Traditionally served for breakfast, it’s now enjoyed any time of day for its savoury, comforting taste.
Ingredients You’ll Need
- Ackee: Drain and rinse canned ackee gently so the pieces hold their shape. If you’re able to use fresh ackee, even better!
- Saltfish: Use boned or boneless salted cod; soak or boil to remove excess salt.
- Onion: Adds savoury depth and balances the saltiness.
- Peppers: Use red, orange or any colour sweet bell pepper, and Scotch bonnet pepper for colour, crunch, and spice.
- Tomato: Slice them into thin wedges to lighten up this savoury meal and add a touch of acidity.
- Fresh Thyme: Essential for that classic Jamaican aroma.
- Black Pepper: Adjust to taste.
- Vegetable Oil: Neutral base for sautéing; avocado or coconut oil also work.
- Optional Add-Ins: Garlic, scallion, or a pinch of pimento (allspice) for extra island flavour.
How to Make Ackee and Saltfish (Step-by-Step)
1. Prepare the Saltfish
Rinse, then boil for 10 minutes to remove excess salt. Repeat process for as many times as needed, then drain, cool, flake, and set aside.
2. Parboil the Ackee
If using canned ackee, drain the liquid from the can using a strainer, then give it a quick rinse with cool water. You can also give it a brief parboil for 2–3 minutes. This helps it hold its shape during the cooking process. Drain and set aside.
3. Sauté the Vegetables
Heat oil in a skillet over medium heat. Add onion, bell peppers, Scotch bonnet pepper, tomato, and thyme. Cook until fragrant and slightly softened.
4. Add the Saltfish
Stir in the flaked cod and cook for 2–3 minutes, allowing flavours to combine.
5. Fold in the Ackee
Gently add the ackee and black pepper. Stir carefully to avoid breaking the ackee. Cook for another 3–5 minutes or until warmed through.
6. Taste and Serve
Adjust seasoning if needed, then serve hot and enjoy with Jamaican Cornmeal Dumpling, Green Banana Boiled Dumpling, Jamaican Boiled Dumplings, Boiled Green Banana, Roast Breadfruit or Jamaican Fried Dumplings.
Tips for the Best Ackee and Saltfish
- Desalt the fish properly. Taste a piece after boiling to make sure it’s not too salty. If needed, boil again to reach the right balance.
- Use canned ackee for convenience. Fresh ackee isn’t available outside of Jamaica, but canned ackee works well and still gives you an authentic flavour.
- Optional parboil helps ackee hold its shape. Letting it sit briefly in hot water before cooking can prevent it from becoming too soft or mushy.
- Don’t overmix once you add the ackee. Gently folding it in preserves its texture and keeps the dish looking and tasting great.
- Control the spice level with the scotch bonnet. Leave it whole for a milder heat, or remove it altogether if you prefer no spice.
- Add black pepper to taste. The saltfish is already salty, so no extra salt is needed, just a bit of pepper to round out the flavour.
Variations and Substitutions
- Protein Swap: Try mackerel or shrimp for a very unique but tasty twist.
- Vegan Option: Replace saltfish with hearts of palm or jackfruit.
- Oil Choice: Coconut oil adds subtle island aroma.
- Add Veggies: Scallion or garlic for extra depth of flavour.
What to Serve with Ackee and Saltfish
Ackee and saltfish is traditionally served with fried or boiled dumplings, fried plantain, roast breadfruit, boiled green banana, or Jamaican festival. It also pairs perfectly with Jamaican cabbage salad or a side of avocado slices for balance.
Here are some other delicious pairings:
- 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.
Storage and Reheating
Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently in a skillet over low heat; avoid stirring too much to keep the ackee intact. Do not freeze as the ackee can become mushy when thawed.
Frequently Asked Questions
Ackee has a light, nutty flavor and a creamy texture that easily absorbs the seasonings it’s cooked with. Though it looks like scrambled eggs, it’s more savoury than sweet and doesn’t taste anything like them.
Yes, it’s rich in healthy fats, vitamins, and fibre when eaten ripe and properly prepared.
Yes, if it’s fully ripe and safely cleaned. Boil for 10–15 minutes before using.
Yes, you can use fresh cod if you’re watching your salt intake or don’t have access to salted cod. Just keep in mind that the flavour will be milder, so you may need to adjust the seasoning.
Ackee is very soft and can break easily if over-stirred. Try folding it in gently at the end of cooking and avoid stirring too much once it’s in the pan.
Soaking overnight is one method, but boiling is quicker and works just as well. Taste after boiling to check the salt level, and repeat if needed.
Eating unripe ackee can be dangerous, as it contains a poison called hypoglycin that causes vomiting and can be fatal. However, it is completely safe to eat once ripened and properly prepared for cooking.
More Jamaican Recipes
- Brown Stew Fish
- Jamaican Oxtail Recipe
- Jamaican Red Peas Soup
- Jamaican Chicken Soup
- Jerk Chicken Sandwich
- How to Soak Fruit for Christmas Cake
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Curry Shrimp (Seafood)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
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Ackee and Saltfish
Equipment
- 1 Large Skillet
- 1 Fine Strainer
- 1 Wooden Spoon
Ingredients
- 1 440ml Can Ackee, drained
- 1 lb Salted Cod Fish, saltfish
- 1/2 med Onion, julienned
- 1/4 Orange Bell Pepper, julienned
- 1/4 Red Bell Pepper, julienned
- 1 sm Tomato, sliced into thin wedges
- 3 sprigs Fresh Thyme
- 1 Scotch Bonnet Pepper
- 1/4 tsp Black Pepper, more or less to taste
- 2 tbsp Vegetable Oil
Instructions
- Rinse, then boil the salted codfish for 10 minutes to remove excess salt. Repeat process for as many times as needed, then drain, cool, flake, and set aside.
- If using canned ackee, drain the liquid from the can using a strainer, then give it a quick rinse with cool water. You can also give it a brief parboil for 2–3 minutes. This helps it hold its shape during the cooking process. Drain and set aside.
- Heat oil in a skillet over medium heat. Add onion, bell peppers, Scotch bonnet pepper, tomato, and thyme. Cook until fragrant and slightly softened.
- Stir in the saltfish and cook for 2–3 minutes, allowing flavours to combine.
- Gently add the ackee and black pepper. Stir carefully to avoid breaking the ackee. Cook for another 3–5 minutes or until warmed through. Adjust seasoning if needed, then serve hot and enjoy
As a Rasta, and before I became a vegan Rasta, ackee and saltfish was my go-to meal. I love your version as it reminds me of my bredren and sistren who I used to enjoy this meal with.
Love to hear it Marta! So glad it brought you back to good times with your brothers and sisters! Yes!! Love it!
I’m thrilled to finally learn how to properly prepare this dish. Your instructions were clear and the results were spectacular! My taste buds thank you.
I have not had ackee and saltfish in forever and I’ve never tried making it myself at home, but your instructions made the process so simple! This is loaded with so much flavor and absolutely delicious!
Thank you for the step by step instructions and helpful pictures! This was my first go at ackee and saltfish and it came out wonderfully!
SIMPLY AND CLEARLY PRESENTED WITH HELPFUL TIPS. MY BEST ACKEE AND SALTFISH YET!
Hi Lyttleton! Yayyy! I am so happy you enjoyed! I love this recipe too, a classic and one of my favourites! Thanks so much for sharing!