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Ackee and Saltfish - recipe card

Jamaican Ackee and Saltfish

Jamaica’s favorite breakfast, lunch, or dinner - Ackee and Saltfish is a timeless recipe. The vibrant flavors and colors of this dish are irresistible. Enjoy it with fried dumplings and avocado slices.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Lunch
Cuisine: Caribbean, Jamaican
Ingredients Method Notes

Ingredients
  

  • 1-2 cups ackee seeds removed; parboiled
  • 1 cup saltfish flaked
  • 4 stalks escallion chopped
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 2-3 sprigs fresh thyme remove leaves from stem
  • 1 tbsp all-purpose seasoning
  • ½ tsp chili powder
  • ¼ tsp cumin powder
  • 1 tbsp vegetable oil
  • ½ cup green bell pepper
  • 1 scotch bonnet pepper
  • 1 large tomato

Method
 

  1. In a small pot, boil your saltfish twice to remove the salt used to preserve it. Cool under running water, then remove the skin and bones. Go ahead, flake with a fork, and set aside.
  2. In a large pan, heat oil on medium flame. Saute onion and garlic for 1 minute.
  3. Add escallion and stir for another minute. Stir flaked saltfish with sauteed onion.
  4. Add ackee, tomato, thyme, and bell peppers. Gently fold the ingredients together.
  5. Season with all-purpose seasoning, chili powder, and cumin. Gently stir to combine.
  6. Garnish with chopped scotch bonnet pepper and parsley.
  7. Serve.

Notes

Notes For Making Ackee and Saltfish

  • If you don’t have any ackee tree or fresh ackee, you can use one can of ackee from the grocery store. 
  • Boiling or soaking your saltfish in water helps to reduce the sodium intake in this dish.