Jamaican · Breakfast · Medium
Ackee and Saltfish
Jamaica's national dish: buttery ackee sauteed with salted cod, peppers, and thyme.
The whole recipe in 60 seconds
Ackee and Saltfish, in 5 ideas
- Do not stir the ackee roughly; it breaks apart easily.
- Taste the fish after soaking; it should be pleasantly salty, not harsh.
- Canned ackee is safe and reliable.
- The dish should be moist, not soupy.
- Breakfast of champions in Jamaica.
What you need
Ingredients
- 1 lb salted cod (bacalao)
- 2 cans ackee, drained (or 2 cups fresh, prepared)
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tomatoes, diced
- 4 green onions, chopped
- 2 sprigs thyme
- 1 scotch bonnet, minced
- 3 tbsp oil
- 1 tsp black pepper
How to make it
Directions
- Soak saltfish overnight, changing the water; then boil 15 minutes and flake.
- Saute onion, pepper, tomatoes, and scotch bonnet in oil until soft.
- Add flaked fish, thyme, and black pepper; cook 5 minutes.
- Gently fold in ackee and warm through without breaking it.
- Top with green onions and serve with fried dumplings or breadfruit.
Money saver. Canned ackee at Caribbean markets costs half the mainstream grocery price.