Jamaican Ackee and Saltfish Recipe
This Jamaican Ackee and Saltfish recipe is pure joy on a plate!
This authentic dish combines soft, creamy ackee with salted codfish, all sautéed in a colorful mix of fresh vegetables and spices.
Ackee and Saltfish is more than just a meal—it’s a true taste of Jamaica.
Loved by Jamaicans and people worldwide, Ackee and saltfish can be enjoyed any time of day.
Get ready to make your taste buds dance with this delicious Jamaican Ackee and Saltfish recipe!
What is Ackee and Saltfish?
Ackee and Saltfish is Jamaica’s national dish. It is enjoyed at breakfast, lunch, or dinner — any time of day.
Ackee is a fruit that originally came from West Africa and was brought to Jamaica in the 18th century.
Saltfish refers to salted cod. It adds a savory depth to the dish.
When mixed with peppers, onions, and spices, Ackee and Saltfish becomes absolutely delicious and full of flavor!
Why You Will Love This Ackee and Saltfish Recipe
1. Easy to Make: Even if you’re new to cooking, this Ackee and Saltfish recipe is easy for anyone to try.
2. Simple & Flavorful: With just a few ingredients, you get a delicious dish that can be enjoyed any time of day.
3. Authentic Flavor: This Ackee and Saltfish recipe brings the true taste of this traditional dish to your kitchen.
4. Comforting: Ackee and Saltfish brings the warmth of Jamaica to your kitchen. Whether you’re Jamaican or simply love the island’s culture, each bite creates a sense of comfort.
5. Loved by Everyone: Ackee and Saltfish is loved by Jamaicans and people worldwide. It’s a great dish to impress friends and family or to simply enjoy on your own.
Ingredients for Ackee and Saltfish
These are the ingredients that you’ll need to make authentic Ackee and Saltfish:
- Ackee: Canned ackee works well because it is convenient and easier to find internationally.
- Salted Cod (Saltfish): It provides a savory, salty contrast to ackee.
- Cooking Oil: Use vegetable or coconut oil for sautéing.
- Onions: They add depth and a subtle flavor to the dish.
- Tomatoes: Fresh tomatoes add a juicy, tangy element that balances out the saltiness of the fish.
- Scotch Bonnet Pepper: This will add spice to the dish. A small amount goes a long way, so chop finely and handle with care.
- Bell Peppers: Recommended for a splash of color and a mild, sweet flavor.
- Garlic: A few minced cloves add a warm, aromatic depth.
- Thyme: Essential for its earthy flavor.
- Black Pepper: Black Pepper: Use a sprinkle to taste.
- Scallion: (optional)
Essential Kitchen Tools
- Medium Pot: To boil and prepare the saltfish.
- Large Frying Pan or Skillet: For sautéing and combining the ingredients.
- Knife and Cutting Board: To chop the vegetables.
- Strainer: Useful for draining the ackee.
- Wooded Spoon: For stirring ingredients together as they cook.
How to Make Ackee and Saltfish
To make Ackee and Saltfish, start by desalting the saltfish: rinse it under cold running water, then boil, rinse again, and flake into bite-sized pieces.
For convenience, use canned canned ackee. Canned ackee is already cooked.
Drain and rinse the canned ackee, taking care not to break the pieces.
Next, chop the vegetables, then sauté onions, garlic, tomatoes, Scotch bonnet pepper, and bell peppers in oil until softened.
Then add the flaked saltfish to the pot and let it cook for 3 minutes.
Gently fold in the ackee, season with black pepper, and cook until warmed through. Serve warm and enjoy!
You can view the step-by-step instructions and the full recipe below.
What To Serve Ackee and Saltfish With
Ackee and Saltfish can be served with:
- Boiled Dumplings and Green Bananas: A popular and traditional choice.
- Fried Dumplings: Soft on the inside with a golden crust, these pair perfectly with Ackee and Saltfish.
- Fritters: Light and crispy, fritters add a satisfying crunch and pair wonderfully with the smooth texture of ackee.
- Festival: A slightly sweet, deep-fried dough, adding a nice contrast to the savory dish.
- Breadfruit: Roasted or fried breadfruit goes well with ackee and saltfish.
- White Rice: This is a simple and neutral side that allows the flavors of Ackee and Saltfish to stand out.
- Bammy: This is traditional Jamaican flatbread made from cassava, that usually soaked in coconut milk and fried. It goes well with Ackee and Saltfish.
Ackee and Saltfish Recipe: FAQS
1: Where can I find canned ackee?
Canned ackee is often found in international or Caribbean grocery stores. Many online retailers also stock canned ackee.
2: Is salted codfish the same as saltfish?
Yes, salted codfish is the same as saltfish. In Jamaican recipes, “saltfish” typically refers to salted codfish.
3. How do I desalt cod?
Here are a few methods to desalt cod:
- Cold Water Soak: Refrigerate the fish in cold water for 12-48 hours and change the water periodically.
- Overnight Soak: Soak in boiling water overnight; Boil again if more desalting is needed.
- Boiling: Boil the fish for 10-15 minutes and repeat the process if still too salty.
- Milk Soak: Soak in cold milk for three hours.
4: Is Ackee and Saltfish spicy?
Scotch bonnet pepper adds a bit of spice, but you can adjust the amount to suit your taste. Remove the seeds of the scotch bonnet pepper or omit it entirely if you prefer a milder flavor.
5. Is this an authentic ackee and saltfish recipe?
Yes, this is an authentic ackee and saltfish recipe. To make it more convenient, canned ackee was used instead of fresh ackee.
Jamaican Ackee and Saltfish Recipe
INGREDIENTS
- 1 can of ackee, drained (540 grams)
- 1 pound salted cod (saltfish), soaked and flaked
- 2 tablespoons vegetable or coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 ripe tomato, diced
- 1 Scotch bonnet pepper, deseeded and sliced (optional)
- 1 bell pepper, cut into thin strips (or use half of two different peppers for color)
- 1 sprig thyme
- ½ teaspoon ground black pepper 1 scallion, chopped (optional)
INSTRUCTIONS
Prepare the Saltfish:
- Fill a medium-sized pot with water and bring it to a boil on medium heat.
- Rinse the saltfish thoroughly under cold running water until any surface salt is washed away.
- Cut it into smaller pieces (about 2 to 3 inches), and add it to the boiling water.
- Boil for about 10-15 minutes, then drain and rinse with cold water.
- Taste a small piece of the fish to check the saltiness. If to your liking, flake the fish into bite-sized pieces, discard any bones, and set aside. If it’s still too salty, repeat the boiling process.
Prepare the Ackee:
- Remove the ackee from the can and drain off the liquid using a strainer.
- Rinse the ackee with cool water, drain again, and set aside. Take care not to break the ackee pieces.
Prepare the Vegetables:
- Finely chop the onions, tomatoes, bell peppers, garlic, and scallions (if using).
Sauté the Vegetables:
- Heat oil in a large skillet over medium heat.
- Sauté the onions and garlic until the onions are soft and fragrant.
- Add the chopped tomatoes, Scotch bonnet pepper, bell peppers, and thyme.
- Sauté until the vegetables are soft and well-combined for about 2-3 minutes.
Combine and Cook:
- Add the flaked saltfish to the pot and let it cook for another 3 minutes.
- Gently fold in the ackee, being careful not to stir too vigorously to keep the ackee intact.
- Season with black pepper and cook for an additional 5-7 minutes, or until everything is evenly heated through.
Serve:
- Serve warm and enjoy your delicious Ackee and Saltfish!
NOTES
If you enjoyed this Jamaican Ackee and Saltfish Recipe, please take a moment to scroll down and leave a 5 recipe rating and comment! Thanks so much!
just made this and it turned out great!! It was my first time trying ackee and saltfish and I loved it. looking forward to making it again soon!