Ackee and saltfish
Ackee and saltfish, from above
Non vegJamaica

Ackee and saltfish

Buttery ackee folded with flaked salt fish, peppers, tomato and scotch bonnet. Jamaica's national dish.

40 minTime
32 gProtein each
mediumSpice
12hPlan ahead. Soak for 12 hours first; the 40 minutes come after.
National breakfast2 chapters · 1 min read

Make it your way

Grandma's wayJamaican ackee and saltfish.
The original
336kcalsame
32 gproteinsame
4 gfibresame
40minutessame

Ackee and saltfish.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ackee, canned1 can, drained
Dried salted fish200 g salt cod or dried salted fish, soaked
Onion1, sliced
Capsicum (green capsicum, green bell pepper)½, sliced
Tomato1, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½, chopped
Dried thyme½ tsp
Spring onion (green onion, scallion)2, chopped
Black pepper½ tsp
Cooking oil (vegetable oil)2 tbsp

Method

4 steps
  1. 1Soak the salt fish overnight, then boil 15 minutes in fresh water. Drain and flake.
  2. 2Use only canned ackee or ackee from naturally opened ripe pods, as unripe ackee is toxic. Drain gently.
  3. 3Sauté onion, capsicum, spring onion, thyme and scotch bonnet in oil, then tomato.
  4. 4Add salt fish and cook 3 minutes, then fold in ackee and black pepper gently. Heat through.
Serve it like this

Serve on a warm plate with fried dumplings, boiled green banana or hard dough bread and a slice of avocado.

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Make it a meal

What goes with Ackee and saltfish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Festival30 min
On the side Maduros15 min
On the side Jamaican callaloo20 min
A little snack Jamaican beef patties90 min
To drink Jamaican carrot juice20 min
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