Salt Fish and Ackee


  • 1 lb salt cod
  • 2 dozen Ackee s or 1 lb can
  • 4 oz salt pork, minced
  • 2 medium onions, minced
  • 1 green bell pepper, seeded and chopped
  • 1 tsp Habanero pepper, minced
  • 4 scallions, chopped, white and green parts
  • 3 sprigs fresh thyme or 2 tsp dried
  • 3 medium ripe tomatoes, peeled and coarsely chopped
  • 1 tomato, cut into 8 wedges
  • freshly ground black pepper
  • 6 slices bacon, fried crisp
  • fresh parsley, chopped for garnish

This is the national dish of Jamaica.


  • Soak the salt cod for about 8 hours, changing the water frequently.
  • Drain and simmer in fresh water until fish is flaky, adding Ackee after about 5 minutes, then cook for another 10 minutes.
  • Drain and set Ackee aside.
  • Remove any bones and skin from the fish, then flake into the Ackee s.
  • In a heavy frying pan fry the salt pork until it has given up all it’s fat and the dice are crisp and brown.
  • Lift out the brown pieces with a slotted spoon and set aside with the fish and ackees.
  • Saute the onions and bell pepper in the fat until they are tender and very lightly browned.
  • Add the hot pepper, the scallions, thyme and 3 of the tomatoes and saute for about 5 minutes.
  • Add the flaked cod, ackees and salt pork dice and heat through.
  • Season with fresh ground pepper and garnish with the crisp bacon slices and the remaining tomato cut into 8 wedges.
  • Garnish with fresh parsley.

Print Recipe

No Comments

Leave a reply