Ackee and Saltfish

Jamaica's National Dish

THE SEASONED SKILLET

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is not only the national dish of Jamaica, it’s a staple breakfast recipe that many enjoy throughout the Caribbean and beyond.

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Ackee and Saltfish

It’s made with an aromatic blend of sauteed tomatoes, onions, sweet peppers, thyme, and scotch bonnet pepper, that’s gently tossed together with ackee and salted codfish.

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Prep Time: 15 Min

– Can Ackee – Salted Cod Fish – Onion – Orange Bell Pepper – Red Bell Pepper – Tomato – Fresh Thyme – Scotch Bonnet Pepper – Black Pepper – Vegetable Oil

Cook Time: 15 Min

Ingredients

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Step 1

Desalt Fish (Additional Methods Listed in Post) - fill a medium sized pot with water and bring it to a boil. Rinse fish, cut it into smaller pieces, and boil for about 10 to 15 minutes. Drain then rinse in cold water.

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Step 2

Prep Ackee - remove ackee from the can and drain the liquid using a strainer. Then, rinse with cool water, drain again then set aside.

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Step 3

Saute Vegetables - heat oil in a large skillet over medium-high heat. Add the onion, bell peppers, tomatoes, thyme, and scotch bonnet pepper and saute until tender, crisp, and aromatic. This should take about 5 minutes.

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Step 4

Add Saltfish - add the saltfish and continue to saute for about 2 minutes. Then, gently fold in the ackee, being careful not to overmix as this will make the ackee break apart and become mushy.

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Step 5

Heat Through - cook until the ackee and saltfish are fully heated through. Season with black pepper to taste, and serve hot.

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