Ackee and saltfish is Jamaica’s national dish, pairing delicate canned ackee with salt cod, tomatoes, peppers, onions, and scallions. It is savory, colorful, and deeply satisfying.
Desalt the fish thoroughly, then fold the ackee in gently so its soft lobes stay intact. A quick sauté builds flavor without turning the dish into a stew.
Taste the saltfish after simmering and change the water again if it is still strongly salty. Drain the ackee well and avoid vigorous stirring once it joins the pan.
Serving Suggestions
Serve with fried plantain, steamed greens, fried dumplings, or roasted breadfruit. A few slices of avocado add a cool, creamy contrast.
Recipe Notes
Canned ackee is the practical choice outside Jamaica; never use fresh ackee unless it has been properly prepared by an experienced source because unripe ackee can be unsafe.
Jamaican Ackee and Saltfish
Ingredients
Equipment
Method
- Cover the salt cod with cold water and simmer for 10 minutes. Drain, taste, and repeat with fresh water if needed. Cool slightly, remove any bones, and flake the fish.
- Drain the ackee carefully and set it aside without breaking the pieces.
- Heat the oil in a large skillet. Sauté the onion and bell pepper until softened. Add the garlic, tomato, thyme, black pepper, and Scotch bonnet, then cook for 2 minutes.
- Add the flaked saltfish and toss gently until warmed through and coated in the vegetables.
- Gently fold in the ackee and scallions. Cook for 3 to 4 minutes, just until heated; do not over-stir.
- Finish with lime juice and serve with fried plantain and steamed greens.
Nutrition
Notes
- Desalt the cod to your preferred level before adding any extra salt.
- Fold the ackee gently to keep its texture intact.
- Use canned ackee from a reputable source and follow its preparation directions.
