Name: Jamaican Ackee and Saltfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1 lb (450g) salted cod; Cold water, for soaking; 1 small onion, quartered; 1 tsp whole black peppercorns; 2 bay leaves; 3 tbsp unsalted butter; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium tomato, chopped; 3 garlic cloves, minced; 1 Scotch bonnet pepper, seeded and finely chopped; 4 sprigs fresh thyme; 1 (19 oz / 540g) can ackee, drained; 2 green onions, thinly sliced; u00bd tsp freshly ground black pepper; 1 tbsp chopped fresh parsley

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Jamaica's national dish combines tender salted cod with buttery, scrambled-egg-like ackee fruit, sautéed with bell peppers, onions, tomatoes, and Scotch bonnet heat. Traditionally served for breakfast alongside fried dumplings or roasted breadfruit, this colorful one-skillet meal is hearty, savory, and unmistakably Caribbean.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

410 kcalCalories
18 gFat
8 gSaturated Fat
14 gCarbs
3 gFiber
5 gSugar
35 gProtein
1180 mgSodium
720 mgPotassium
150 mgCalcium
3.5 mgIron
62 mgVitamin C
260 mcgVitamin A

Ingredients

For the Saltfish

1 lb (450g) salted cod
Cold water, for soaking
1 small onion, quartered
1 tsp whole black peppercorns
2 bay leaves

For the Aromatics and Vegetables

3 tbsp unsalted butter
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium tomato, chopped
3 garlic cloves, minced
1 Scotch bonnet pepper, seeded and finely chopped
4 sprigs fresh thyme

For Finishing

1 (19 oz / 540g) can ackee, drained
2 green onions, thinly sliced
½ tsp freshly ground black pepper
1 tbsp chopped fresh parsley

Directions

Place the salted cod in a large bowl and cover with cold water. Soak for 8-12 hours, changing the water 2-3 times to draw out excess salt.
Drain the soaked saltfish and place in a medium pot. Cover with fresh water, add the quartered onion, peppercorns, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes until tender.
Drain the saltfish, flake it into bite-sized pieces, and check carefully for any small bones, removing them as you go.
Heat the butter in a large skillet over medium heat. Add the diced onion, both bell peppers, and Scotch bonnet pepper. Sauté for 5-6 minutes until softened.
Add the garlic, chopped tomato, and thyme sprigs; cook for 3-4 minutes until the tomato breaks down and the mixture becomes fragrant.
Gently stir in the flaked saltfish and cook for 3-4 minutes, allowing the flavors to meld together.
Carefully fold in the drained ackee, taking care not to break up the soft yellow arils. Cook for just 2-3 minutes until heated through.
Remove from heat, discard the thyme stems, and stir in the green onions, black pepper, and parsley. Taste before adding any salt and serve immediately.

Cook’s Notes

Saltfish requires overnight soaking; rushing this step leaves the dish too salty to eat.
Always taste the saltfish before adding any extra salt—the cod is naturally salty even after soaking.
Canned ackee is convenient and reliable; never eat fresh ackee before it has opened naturally on the tree, as unripe ackee is toxic.
Handle ackee gently when folding it in—over-stirring turns the delicate arils into a mushy paste.
Wear gloves when seeding Scotch bonnet peppers and avoid touching your eyes until you have washed your hands thoroughly.