Description
Ackee & Saltfish is Jamaica’s iconic dish combining the unique buttery texture of ackee fruit with the savory, salty flavor of salted codfish. This vibrant and culturally rich breakfast offers a perfect balance of creamy and umami flavors, making it a hearty, nutritious, and deeply satisfying meal that celebrates Jamaican heritage and culinary tradition.
Ingredients
Scale
Ackee & Saltfish Ingredients
- Fresh or canned ackee (about 2 cups, drained and rinsed if canned)
- Salted codfish (saltfish) – 1/2 lb, soaked overnight and boiled
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1 scotch bonnet pepper, diced (adjust to heat preference)
- 2 cloves garlic, minced
- 3 scallions, chopped
- Black pepper, to taste
- 2 tbsp vegetable oil or butter
Instructions
- Prepare the Saltfish: Soak the salted codfish in cold water for several hours or overnight to remove excess salt. Boil the saltfish for about 15 minutes until tender. Drain, let cool slightly, then flake into bite-sized pieces, discarding bones and skin.
- Prepare the Ackee: If using canned ackee, drain and rinse gently to remove brine. If fresh, ensure it is cleaned and cooked properly to avoid toxins. The ackee should be soft but keep its shape like scrambled eggs.
- Sauté the Aromatics: Heat vegetable oil or butter in a large skillet. Add chopped onions, garlic, scallions, and tomatoes. Cook until fragrant and soft. Add diced Scotch bonnet pepper carefully based on your heat tolerance.
- Combine and Cook: Add the flaked saltfish to the skillet with aromatics and stir to combine. Gently fold in the ackee and cook for a few minutes to warm through, being careful not to mash the ackee. Season with black pepper and adjust salt if needed.
- Final Touches: Once heated evenly and blended, remove from heat. Garnish with fresh herbs like thyme or parsley if desired, and serve immediately.
Notes
- Soak saltfish overnight to reduce saltiness and improve texture.
- Fold ackee gently to keep its delicate shape intact.
- Add Scotch bonnet pepper sparingly to control the heat level.
- Use fresh, high-quality tomatoes, scallions, and saltfish for best flavor.
- Avoid overcooking ackee to prevent it from becoming mushy.
- Prep Time: 8 hours (including soaking saltfish)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Keywords: ackee, saltfish, Jamaican recipe, Caribbean cuisine, breakfast, gluten free, traditional dish
