Authentic Jamaican Ackee & Saltfish (Jamaica's National Dish)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6

Ingredients

For the Saltfish

• ½ lb dried salted codfish

• 4–5 cups water (for boiling)

For the Ackee & Saltfish

• 1 (19 oz) can ackee, drained

• 2 tablespoons vegetable oil

• 1 small onion, sliced

• 2 cloves garlic, minced

• ½ green bell pepper, cut into thin strips

• ½ red bell pepper, cut into thin strips

• 1 scallion (green onion), chopped

• 2 sprigs fresh thyme

• ¼ Scotch bonnet pepper (whole for mild heat or chopped for extra spice)

• 1 teaspoon black pepper

• Salt, to taste (if needed)

Instructions

1. Prepare the Saltfish

Rinse the salted cod under cold running water.

Place the saltfish into a large pot and cover with 4–5 cups of water. Bring to a boil and cook for 15–18 minutes to remove the excess salt.

Note: Thicker pieces with the bone attached may require 18–20 minutes of boiling, while thinner boneless pieces are usually ready in about 15 minutes.

Drain the saltfish and allow it to cool slightly. Remove any skin and bones if necessary, then flake the fish into bite-sized pieces.

Alternative Method: Soak the salted cod in cold water overnight, changing the water several times. The next day, boil for 4–5 minutes, drain, and flake.

2. Cook the Vegetables

Heat the vegetable oil in a large  pot or skillet over medium heat.

Add the onion, bell peppers, garlic, scallion, and Scotch bonnet pepper.

Cook for about 3–4 minutes, stirring occasionally until the vegetables begin to soften.

Add the fresh thyme and cook for another minute.

3. Add the Saltfish

Add the flaked saltfish to the skillet.

Stir gently and cook for 3–4 minutes, allowing the fish to absorb the flavors from the vegetables and herbs.

4. Add the Ackee

Gently fold the drained ackee into the pot/ skillet.

Season with the black pepper.

Reduce the heat to low and allow everything to simmer for about 10 minutes.

Taste the dish and add a little salt only if needed.

Important: Ackee is very delicate. Gently fold it into the saltfish instead of stirring vigorously to keep the pieces whole.

If you left the Scotch bonnet pepper whole, remove it before serving.

Serving Suggestions

Serve with:

• Fried / Boiled Dumplings
  

• Boiled Green Bananas

• Boiled Yam

• Roast Breadfruit

• Festival

• White Rice

Yaad Pantry Tip

The key to perfect Jamaican Ackee & Saltfish is treating the ackee gently. Fold it into the skillet carefully instead of stirring so it keeps its beautiful, buttery texture.

Pro Tips

• Taste the saltfish after boiling. If it's still too salty, boil it for a few more minutes before flaking.

• Leave the Scotch bonnet pepper whole if you want the flavor without too much heat.

• Avoid overcooking the ackee, as it can become mushy.

• Fresh thyme adds authentic Jamaican flavor and aroma.

• Ackee & Saltfish is best served immediately while warm.

Recipe Notes

• Canned ackee is a convenient and safe way to enjoy Jamaica's national fruit outside of Jamaica.

• Fresh ackee should only be eaten after it has naturally opened on the tree.

• This traditional Jamaican dish is perfect for breakfast, brunch, or dinner and pairs beautifully with your favorite Jamaican sides.