Introduction
Let me introduce you to Jamaican Ackee and Saltfish, the national dish of Jamaica that’s bursting with incredible flavors and rich cultural heritage. This unique combination of creamy ackee fruit and salted cod creates a hearty, protein-rich breakfast that’s both satisfying and delicious. I’ve spent years perfecting this traditional recipe, and I’m excited to share my tried-and-true method that delivers authentic Jamaican flavors right to your kitchen.
Ingredients
- 1 lb saltfish (salted cod), soaked overnight and flaked
- 1 can ackee (drained and rinsed carefully)
- 2 medium onions, sliced
- 2 tomatoes, chopped
- 2 sprigs of fresh thyme
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper (whole, for flavor)
- 2 tablespoons cooking oil
- Black pepper to taste
Instructions
- Soak the saltfish overnight, changing the water at least twice to remove excess salt. Once properly soaked, flake the fish into medium-sized pieces, removing any bones.
- Heat oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent (about 3-4 minutes).
- Add the flaked saltfish to the pan and cook for 5 minutes, stirring occasionally.
- Add tomatoes, scallions, thyme, and whole scotch bonnet pepper. Cook for another 3-4 minutes until tomatoes soften.
- Gently add the drained ackee, being careful not to break it up too much. Reduce heat to low and let it cook for 5 minutes.
- Season with black pepper to taste (remember, the saltfish already provides saltiness).
- Remove the scotch bonnet pepper before serving.
Cook Time and Serving Size
Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 20 minutes
Total Time: 35 minutes (excluding soaking time)
Servings: 4-6 people
Recipe Notes
– When working with ackee, handle it gently as it’s quite delicate and can easily break apart.
– If using fresh ackee instead of canned, ensure it’s fully ripe and properly prepared, as unripe ackee can be toxic.
– Don’t break or cut the scotch bonnet pepper while cooking – it’s there for flavor only. Breaking it will make the dish extremely spicy.
– The saltfish should be soaked long enough to remove excess salt but still maintain some saltiness.
– This dish pairs perfectly with traditional sides like boiled green bananas, breadfruit, or Johnny cakes.
– Store leftovers in an airtight container in the refrigerator for up to 2 days.
Jamaican Ackee and Saltfish
Ingredients
- 1 lb saltfish salted cod, soaked overnight and flaked
- 1 can ackee drained and rinsed carefully
- 2 medium onions sliced
- 2 tomatoes chopped
- 2 sprigs of fresh thyme
- 2 scallions chopped
- 2 cloves garlic minced
- 1 scotch bonnet pepper whole, for flavor
- 2 tablespoons cooking oil
- Black pepper to taste
Instructions
- Soak the saltfish overnight, changing the water at least twice to remove excess salt. Once properly soaked, flake the fish into medium-sized pieces, removing any bones.
- Heat oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent (about 3-4 minutes).
- Add the flaked saltfish to the pan and cook for 5 minutes, stirring occasionally.
- Add tomatoes, scallions, thyme, and whole scotch bonnet pepper. Cook for another 3-4 minutes until tomatoes soften.
- Gently add the drained ackee, being careful not to break it up too much. Reduce heat to low and let it cook for 5 minutes.
- Season with black pepper to taste (remember, the saltfish already provides saltiness).
- Remove the scotch bonnet pepper before serving.
