Saltfish and Ackee
Experience the vibrant flavors of Jamaica with this traditional Saltfish and Ackee recipe, a beloved national dish that's as colorful as it is delicious. Combining tender, flaked saltfish with the buttery richness of Jamaica’s national fruit, ackee, this recipe achieves a perfect balance of salty, savory, and subtly sweet flavors. Sautéed with fresh aromatics like onions, garlic, scallions, and thyme, and brightened with sweet peppers and optional Scotch bonnet for a spicy kick, every bite is bursting with Caribbean authenticity. Ready in under an hour, this warm and comforting dish is best served with boiled green bananas, dumplings, or fried plantains for a truly satisfying and traditional Jamaican meal. Perfect for breakfast, lunch, or dinner, this Saltfish and Ackee recipe is a flavorful journey to the tropics!
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Recipe Information
Ingredients
- 300 grams Saltfish (salted cod)
- 540 grams Canned ackee (drained)
- 1 medium Onion
- 1 large Tomato
- 2 stalks Scallions (green onions)
- 2 Garlic cloves
- 1 Scotch bonnet pepper (optional, deseeded for less heat)
- 1 medium Sweet bell pepper
- 3 tablespoons Vegetable oil
- 3 Fresh thyme sprigs
- 1 teaspoon Black pepper
Instructions
Rinse the saltfish thoroughly under cold running water to remove excess salt.
Place the saltfish in a large pot, cover with water, and bring to a boil. Boil for 10-15 minutes to remove additional salt, then drain the water.
Repeat the boiling process if the salt level is still too high. Taste a small piece of the fish to check. Once desalted, flake the saltfish into bite-sized pieces, removing any bones. Set aside.
Drain the canned ackee in a colander, and gently rinse under cold water. Be careful not to break the delicate ackee pieces.
Peel and thinly slice the onion. Dice the tomato, scallions, and bell pepper. Mince the garlic and scotch bonnet pepper if using.
Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, scallions, and thyme. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Add the diced tomato, bell pepper, and scotch bonnet pepper to the skillet. Cook for another 3-4 minutes until the vegetables are softened.
Add the flaked saltfish to the skillet and stir to combine, cooking for 3-4 minutes to allow the flavors to meld.
Carefully fold the drained ackee into the skillet. Gently stir to combine, taking care not to mash the ackee. Cook for 2-3 minutes until heated through.
Season with black pepper to taste. Adjust salt if needed, but this is usually unnecessary due to the saltfish.
Remove from heat and serve immediately with boiled green bananas, dumplings, or fried plantains for a traditional Jamaican meal.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 645 mg | 14% | |
*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.
