Ackee and Saltfish

Ackee and saltfish is Jamaica’s traditional and iconic dish, widely regarded as the island’s national dish. The two key ingredients are ackee, a tropical fruit, and saltfish, which is dried and salted cod.

Ackee is native to West Africa but is now closely associated with Jamaica. The fruit grows in a red pod, and when it ripens, the fruit inside turns a yellowish color. However, it must be properly prepared before consumption because the raw ackee contains toxins. Once cooked, the fruit has a soft, delicate texture and a mild, slightly nutty flavor, which makes it a versatile ingredient in various dishes.

Saltfish, on the other hand, is cod that has been dried and salted to preserve it. The salt is typically removed by soaking the fish in water before cooking. Once rehydrated, saltfish brings a savory, briny flavor that pairs perfectly with the more subtle and creamy ackee.

The dish is typically made by sautéing the saltfish with ingredients like onions, tomatoes, garlic, thyme, and scotch bonnet peppers, adding layers of flavor. Once the fish is cooked, the ackee is gently incorporated, ensuring it retains its delicate texture. Ackee and saltfish is usually served with accompaniments such as fried dumplings, boiled green bananas, or rice and peas. The balance of the rich, salty fish and the mild, creamy ackee creates a deliciously unique flavor combination that is deeply loved in Jamaican cuisine.

Tips on Perfecting Your Ackee and Saltfish

1. Desalt the Saltfish Properly: Soak the saltfish overnight or for several hours to remove most of the salt. Then, boil it to further soften it and eliminate excess salt. Shred or flake the fish into bite-sized pieces once it’s ready.
2. Sauté the Aromatics: In a hot pan, sauté onions, garlic, tomatoes, and scotch bonnet peppers until softened and aromatic. This step is crucial for building the flavor base of the dish.

With just these steps, you’ll have a solid foundation for making an incredible ackee and saltfish!

Ackee and Saltfish

Ackee and saltfish is a traditional Jamaican dish made with ackee fruit and salted cod, creating a savory and creamy combination. Often served with sides like fried dumplings, it’s a beloved and flavorful representation of Jamaican cuisine.

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine Jamaican

Servings 4 people

Ingredients

  

• 1 lb saltfish
• 1 can ackee
• ½ yellow onion thinly sliced
• ½ red bell pepper thinly sliced
• ½ green bell pepper thinly sliced
• 1 scotch bonnet pepper sliced
• 2 garlic cloves minced
• 1 sprig of thyme
• 2 tbsp oil
• 1½ tsp Maggi All purpose
• 1 tsp black pepper

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Instructions

 

• Soak saltfish for a few hours or overnight. Boil saltfish 3 times and drain each time. This is boil out any excess salt.

  Once the salt is boiled out, flake the saltfish with a fork. Set aside
• To a skillet on medium high heat, heat oil. Sauté onions and peppers until onions are transclucent. Add in garlic and scotch bonnet pepper. Sauté until fragrant.
• Add in salt fish, ackee, all purpose seasoning, black pepper, and combine gently. Careful to not mush the ackee.
• Add in thyme and simmer on low for 5-7 minutes to heat everything through.
• Serve with boiled or fried dumpling, boiled banana, and avocado. Enjoy!

Keyword ackee and saltfish, jamaican breakfast, jamaican food