Ackee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions. Ackee and saltfish is sautéed saltfish (codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional), tomatoes, red bell pepper (optional), garlic, black pepper and pimiento. It is usually served with a combination of any of these items: boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. Ackee is Jamaica’s national fruit. A heated debate amongst Jamaicans is whether Ackee is a vegetable or fruit.
- 1/2 lb. Saltfish (codfish)
- 1 dozen ackees or 1 can of ackee
- 1 large onion
- 1 teaspoon black pepper
- 2 sprigs tyme
- 2 crushed garlic or 2 teaspoons garlic powder
- 3 slices hot scotch bonnet pepper
- 1 small red sweet pepper
- 1 small tomato
- cooking oil
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- Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
- Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
- Wash ackees five times
- Cover and boil until moderately soft.
- Drain, cover, and put aside.
- Pick up (flake) the saltfish and remove all bones.
- Sauté thinly sliced onions and sweet pepper rings.
- Cut up the tomoto
- Remove half of the fried onions and peppers
- Add saltfish and the ackees, and turn the fire/stove up slightly.
- Add black pepper
- Pour in to serving plate and garnish with remaining onions and pepper slices
- Serve with boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain.