Authentic Jamaican Ackee and Saltfish Recipe (Traditional)

Step by Step Recipe

Equipment

• Saucepan
• Large frying pan or cast-iron pan

Ingredients

Prepare Saltfish ahead

• 200 g saltfish (salt cod)
• Water for desalting

Ackee and Saltfish

• 1 tbsp coconut, vegetable or sunflower oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 spring onions (scallions), sliced
• 3 sprigs thyme, leaves only
• ½ scotch bonnet pepper (adjust to taste) — or substitute (see notes)
• 1 orange (or red/green) sweet pepper, sliced
• 1 large tomato, diced
• 2 tsp jerk seasoning or all-purpose seasoning
• 540 g canned ackee (about 340 g drained)
• Black pepper, to taste
• 1 lime, to serve

How to remove salt from saltfish — Quick method

1. Rinse excess salt from the saltfish under cold water.
2. Place saltfish in a saucepan, cover with cold water and bring to the boil. Drain, refill with fresh cold water and repeat. Two boils is usually enough; taste and repeat if needed.
3. Shred or flake the cooked saltfish into bite-sized pieces using two forks.

Overnight method

Rinse the saltfish, then soak in cold water for 24–72 hours in the fridge, changing the water once or twice daily. When ready to cook, drain, place in cold water, bring to a boil and simmer for 10 minutes before draining and flaking.

Cooking the ackee and saltfish

1. Heat 1 tbsp oil in a large pan over medium heat. Fry the onion for about 4 minutes until softened.
2. Add the garlic, scotch bonnet (or substitute) and 2 tsp jerk seasoning. Cook for 1–2 minutes to release the aromatics.
3. Add the sweet pepper, tomato and spring onions. Stir and cook for 2 minutes until slightly softened.
4. Add the flaked saltfish and thyme leaves, stirring to combine and heat through.
5. Gently fold in the drained canned ackee at the end. Stir very gently and infrequently so the ackee pieces keep their texture and don’t break up.
6. Season with black pepper to taste. Serve with a wedge of lime and garnish with extra sliced spring onion.

Serving suggestions

Traditionally served with fried dumplings or fresh bread for breakfast. For dinner serve with rice and peas, fried plantain, coconut rice or mushroom rice. A lime wedge brightens the dish.

Substitutes and ingredient notes

• Saltfish substitute: If you can’t find saltfish, use fresh cod, haddock or pollock salted yourself about an hour before cooking. Rinse and boil for 10 minutes before flaking.
• Scotch bonnet substitute: Use habanero for similar heat and fruitiness, or jalapeño/serrano for milder heat (use more if needed).
• Seasoning: Jerk seasoning or Jamaican all-purpose seasoning gives authentic flavour.
• Ackee: Use canned ackee (drained and rinsed). It is already cooked — add at the end and warm gently.
• Oil: Coconut, vegetable or sunflower oil all work well.

What is saltfish?

Saltfish (salt cod) is white fish that has been dried and heavily salted to preserve it. It stores well without refrigeration and became a global staple centuries ago. In many supermarkets you’ll find saltfish in the Caribbean or world foods aisle.

What is ackee?

Ackee is a Caribbean fruit with a soft, creamy aril used in cooking. Fresh ackee must be fully ripe before eating; canned ackee is pre-cooked and safe to use. Drain the brine from the can and rinse if desired.

History

Ackee and saltfish developed in Jamaica when West African culinary traditions combined ackee with preserved salt fish introduced during the colonial era. It is now celebrated as a signature Jamaican dish.

Nutrition (per serving, approximate)

Calories: 417 kcal • Carbohydrates: 22 g • Protein: 45 g • Fat: 30 g • Fiber: 7 g • Vitamin C: 97 mg

Recipe updated with additional tips and ingredient guidance to make ackee and saltfish easier to prepare at home.