Ackee and Saltfish

Total Time 40

Servings: 4 4 servings

Course: Breakfast / Main Course

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

400 g canned ackee drained
300 g saltfish salt cod, soaked overnight and boiled
2 tbsp vegetable oil
1 onion sliced
3 cloves garlic minced
2 spring onions sliced
1 tomato diced
1 red bell pepper sliced
1 Scotch bonnet finely sliced (optional)
1 tsp fresh thyme leaves
½ tsp black pepper

Method

Soak the saltfish overnight in cold water. Drain, cover with fresh water, boil for 15 minutes, drain and flake, removing any bones and skin.
Heat oil in a large pan over medium heat. Sauté the onion and bell pepper until soft.
Add the garlic, spring onions, tomato, Scotch bonnet and thyme. Cook for 3 minutes.
Add the flaked saltfish. Season with black pepper. Stir well.
Gently fold in the drained ackee — handle carefully to avoid breaking.
Cook gently for 2–3 minutes until the ackee is heated through.
Serve with fried dumplings (festival), boiled green bananas and roasted breadfruit for a traditional Jamaican breakfast.

Notes

Source: Classic Jamaican recipe. Estimated values per serving (excl. sides). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.