Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen.
Servings 4 people
- 8 oz salted cod fish boned
- 2 Tbsp canola oil
- 1 yellow onion chopped
- 2 green scallions chopped
- 2 sprigs fresh thyme stems removed
- 1 scotch bonnet pepper seeds removed and chopped (optional)
- 1 roma tomato chopped
- 15 oz can ackee drained
- ½ tsp black pepper or to taste
First, prepare your saltfish by either soaking it in water overnight, draining it, and then boiling it once, and then draining it again. You can also skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed. Once the saltfish has been boiled and drained, break the saltfish into small pieces. Set aside.
Heat oil in a large skillet over medium heat. Add onions, scallions, scotch bonnet to skillet and sauté for 3-4 minutes, until onions have softened. Add salted fish and stir for an additional minute.
Add roma tomato and ackee and cook for 3-4 minutes until heated through. Season with black pepper.
Serve and enjoy.
- This recipe calls for canned ackee, which is already cooked and can be found in most international grocery stores or online. If using fresh ackee, it will need to be prepared properly by boiling the ackee.
- If you can't file salted codfish, use cooked cod or tilapia and season the dish with salt.