Jamaican Salt Fish and Ackee

  • 39 mins
  • 11 ingredients


  • 1/2 lb saltfish (dried, salted Codfish)
  • 1 can of Ackee's, drained ( Available in Caribbean section)
  • 1 medium onion
  • 1 tsp fresh cracked black pepper
  • 3 tbs butter
  • 1/2 of a Habanero or scotch bonnet chili
  • 1 green or red bell pepper
  • 1 chopped tomato
  • 1 sprig of fresh thyme or 1 tsp dried thyme
  • 2 cloves garlic
  • 4 scallions, sliced
Salt fish and Ackee is Jamaica’s national dish. Saltfish is salted preserved cod fish and ackee is a fruit/vegetable that grows all over the island. The recipe contains onions, scotch bonnet chillies, sweet peppers,tomatoes, garlic, scallions and thyme.

  • Cover saltfish is cold water and let soak overnight, changing the water several times. In Jamacia sometimes the alternative method of soaking the saltfish in very hot water for about 2 hours, then rinsing is used.
  • Bring pan of cold water to the boil and gently simmer the fish for 20 minutes or until the fish is tender. If you are using the Jamaican quick method, skip this step.
  • Chop the onion, sweet pepper, tomato, garlic, scallions and hot pepper.
  • Remove the fish from the water and allow to cool.
  • Remove all the bones and skin then flake the flesh of the fish.
  • Melt the butter in a saute pan and stir fry the onion, sweet pepper, hot pepper, black pepper and thyme for about 3 minutes.
  • Add the tomatoes and fish and stir fry for another 10 minutes.
  • Add the Ackee and scallions and cook until hot throughout.
  • Stir gently to avoid breaking up the Ackee.
  • In Jamaica this dish is usually served with yam, green banana, fried dumplings and potatoes.

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