Ackee and Saltfish: How to Make Jamaica's National Dish
Ackee and saltfish is Jamaica's national dish — a savory, comforting combination of buttery ackee fruit and flaked salted cod, seasoned with onion, tomato, sweet pepper, thyme, and a touch of Scotch bonnet heat. It is traditionally served for breakfast or brunch, but Jamaicans will happily eat it any time of day.
The good news: with canned ackee and quality salted cod, you can make an authentic version at home in about 40 minutes. Here is how.
Ingredients
- 1 can (19 oz) ackee, drained — we used Royal Montego Ackee 19 oz (you can also browse all our brands in the Jamaica collection)
- 1 lb salted cod (saltfish) — Salted Cod Gaspe Bone-In or boneless Galeco Salted Cod Fillet
- 1 medium onion, sliced
- 1 medium tomato, chopped
- 1/2 sweet bell pepper, sliced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 1 Scotch bonnet pepper, finely chopped (adjust to your heat level)
- 1/2 tsp black pepper
- 2 tbsp cooking oil
- Optional: 2 strips of bacon or a small piece of salt pork, chopped
Preparation
1. Prepare the saltfish. Soak the salted cod in cold water overnight, changing the water once or twice. In a hurry? Boil it for 15 minutes, drain, and boil again in fresh water for 10 more minutes. Taste a small piece — it should be pleasantly salty, not harsh. Drain, remove any skin and bones, and flake into bite-size pieces.
2. Handle the ackee gently. Canned ackee is already cooked and very delicate. Drain the liquid and set the ackee aside. Do not stir it yet — rough handling will break it apart.
3. Build the flavor base. Heat the oil in a wide skillet over medium heat. If using bacon or salt pork, cook it first until it renders some fat. Add the onion, sweet pepper, tomato, garlic, thyme, and Scotch bonnet. Sauté for 3–4 minutes until softened and fragrant.
4. Add the saltfish. Stir in the flaked cod and black pepper. Cook for 3–4 minutes so the fish absorbs the seasoning. Taste before adding any salt — the fish usually provides enough.
5. Fold in the ackee. Add the ackee on top and gently fold it through the mixture with a spoon, just until heated through, about 2–3 minutes. Remove from the heat right away so the ackee keeps its soft, buttery texture.
How to serve it
Serve hot with boiled green bananas and dumplings, roasted breadfruit, fried ripe plantain, festival, or simple white rice. A side of avocado (Jamaicans call it "pear") is a classic finishing touch.
Tips for perfect ackee and saltfish
- Desalt the fish well: most problems with this dish come from fish that is still too salty. When in doubt, boil it one extra time.
- Ackee goes in last: it only needs to warm through. Overcooking or hard stirring turns it mushy.
- Control the heat: a whole Scotch bonnet floated on top and removed before serving gives flavor without fire; chopping it in gives the full Jamaican kick.
Ready to cook it? Find the ackee, salted cod, Scotch bonnet peppers, and everything else in our Jamaica collection — delivered anywhere in the U.S.
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