Ackee and Saltfish
Ackee and Saltfish, the national dish of Jamaica, is a vibrant, flavor-packed recipe that beautifully captures the essence of Caribbean cuisine. Featuring tender, golden ackee fruit and flaky salted codfish sautéed with aromatic spices, fresh vegetables, and a hint of heat from Scotch bonnet pepper, this dish is as colorful as it is delicious. The salted cod is desalted and flaked, then combined with ackee and a medley of sautéed ingredients like onions, tomatoes, green bell peppers, and fresh thyme, making every bite a celebration of bold and savory flavors. Quick and easy to prepare in just 45 minutes, Ackee and Saltfish is traditionally served with fried dumplings, boiled green bananas, or steamed white rice, making it perfect for breakfast, brunch, or any time you crave an authentic Jamaican meal. Packed with tropical flair, this recipe is ideal for anyone looking to explore traditional island flavors.
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Recipe Information
Ingredients
- 500 grams dried salted codfish
- 540 grams canned ackee
- 3 tablespoons vegetable oil
- 1 whole medium onion
- 2 whole medium tomatoes
- 1 whole green bell pepper
- 2 whole garlic cloves
- 1 whole scotch bonnet pepper
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme
- 2 whole scallions
Instructions
Rinse the salted codfish under cold running water to remove excess salt.
Place the codfish in a pot of water and bring to a boil. Boil for 15 minutes, then drain and rinse with cold water.
Repeat the boiling process a second time to remove more salt.
After the second boil, let the fish cool slightly, then flake the fish into chunks using a fork. Set aside.
Drain the canned ackee in a colander and set aside.
In a large skillet, heat the vegetable oil over medium heat.
Peel and slice the onion, chop the tomatoes, dice the green bell pepper, mince the garlic cloves, and slice the scotch bonnet pepper.
Add the onion, tomatoes, green bell pepper, garlic, and scotch bonnet pepper to the skillet. Sauté for about 5 minutes or until the vegetables are tender.
Add the flaked saltfish to the skillet and stir gently to combine with the vegetables.
Add black pepper and fresh thyme to the mixture. Stir gently.
Carefully add the drained ackee to the skillet. Gently fold it into the mixture to avoid breaking the ackee.
Cook for an additional 5 minutes, stirring occasionally and gently, to ensure everything is heated through.
Chop the scallions and sprinkle them over the dish right before serving.
Serve the ackee and saltfish warm with your choice of fried dumplings, boiled green bananas, or steamed white rice.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 47221 mg | 2053% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.0 g | ||
| Protein | 386.5 g | 773% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
