Ackee and Saltfish
Ackee and Saltfish Say it: a-KEE and SALT-fish
Ackee and saltfish is the national dish of Jamaica but is also a beloved breakfast throughout the Cayman Islands and other parts of the British Caribbean. The buttery, scarlet arils of the ackee fruit are gently sautéed with flaky salt cod, onions, peppers, and thyme to create a savory, mildly sweet dish that tastes like a cross between scrambled eggs and smoked fish. Its silky texture and balanced flavors make it special; the ackee must be perfectly ripe or it can be toxic, so it is traditionally prepared with great care.
Ackee and Saltfish
Ackee and Saltfish
Pronounced a-KEE and SALT-fish
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the salt cod in a large bowl and cover with cold water. Soak in the refrigerator for 12–24 hours, changing the water 3 times to remove excess salt.
Drain the cod and place it in a saucepan. Cover with fresh cold water, bring to a boil, then reduce heat and simmer for 15 minutes. Drain and repeat once more. Flake the fish into large pieces, discarding any bones or skin.
Heat 3 tbsp (45 ml) of the oil in a large skillet over medium heat. Add the onion, red and green bell peppers, scallions, garlic, and Scotch bonnet (if using). Cook for 5–6 minutes until the vegetables are soft but not browned.
Add the flaked saltfish, thyme leaves, black pepper, and diced tomato (if using). Stir gently and cook for 3 minutes to combine flavors.
Carefully fold in the drained ackee, trying not to break the pieces too much. Cook for another 5 minutes, stirring very gently, until the ackee is heated through and takes on a soft, scrambled-egg texture.
Taste and adjust seasoning; the dish should be savory with just a hint of heat. Drizzle with the remaining tablespoon of oil if it looks dry.
Remove from heat and sprinkle with sliced scallions. Serve immediately while hot.
Regional variants
Some cooks add a splash of milk or a knob of butter at the end for extra richness. In Jamaica it is often served with fried dumplings or johnnycakes; in the Cayman Islands it may appear alongside boiled green banana or callaloo.
Cook's notes
- Only use canned ackee that is labeled 'ripe' and from a reputable brand; never use fresh ackee unless you are experienced at identifying the safe, naturally opened pods.
- If you cannot find salt cod, a quick substitute is 1 lb (450 g) of fresh cod poached in water with 2 tsp (10 g) of salt, though the flavor will be milder.
- For milder heat, remove the seeds from the Scotch bonnet or replace with a pinch of cayenne.
Serve with
Fried plantains, steamed callaloo, johnnycakes, or boiled green bananas. Strong coffee or bush tea.
Make ahead and storage
The saltfish can be soaked and boiled a day ahead. The finished dish keeps in the refrigerator for 2 days and reheats gently in a covered pan with a splash of water.
