Ackee and Saltfish Recipe
Ackee and saltfish is Jamaica's national dish and a beloved traditional breakfast made with tender ackee, flaky saltfish, and aromatic vegetables. It's a satisfying meal that pairs perfectly with breadfruit, fried plantains, dumplings, or avocado.
Servings: 4
Equipment
- Large skillet or frying pan
- Medium saucepan for boiling the saltfish
- Colander or strainer
- Cutting Board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Mixing bowl optional, for holding prepared ingredients
Ingredients
- 1 lb ackee cleaned fresh ackee or drained canned ackee
- 8 oz of saltfish such as salted cod
- 1/2 medium onion chopped
- 2 garlic cloves minced
- 2 scallion stalks chopped
- 1/4 green bell pepper chopped (optional)
- 1/4 red bell pepper chopped (optional)
- 1 small tomato chopped
- Leaves from 4 thyme sprigs
- 1/2 scotch bonnet pepper chopped (remove the seeds for mild heat)
- 1/2 tsp all-purpose seasoning
- 1 tsp black pepper
- 1 tbsp of cooking oil of choice
Instructions
- Boil the saltfish with fresh water at least twice for 10 minutes each time until most of the salt is removed. (Boil a third time if needed.)
- Cut or flake the saltfish into small pieces, and set aside.
- If using fresh ackee, ensure that the pods were already opened on the tree before picked, remove the yellow arils from the husks, remove the shiny black seeds, remove the red membrane, rinse, and boil with ½ tsp of salt for 15 minutes over medium-low heat, then drain and set aside. If using canned ackee, just drain the ackees, rinse, and set aside.
- Heat the oil in a skillet over medium heat. Add the chopped onion and bell peppers (if using) to the skillet, and sauté with a wooden spoon for about 2 minutes.
- Add the scallion, garlic, and scotch bonnet to the skillet. Stir with the onion and bell peppers for about 2 minutes.
- Add the saltfish, thyme, and tomato. Ensure everything is well combined, then add the all-purpose seasoning. Continue gently folding the ingredients together in the skillet for about 5 minutes.
- Add the prepared ackee to the skillet, season with black pepper, and gently fold it in. Cover the skillet and allow the ackee & saltfish to simmer on low heat for about 5 minutes. Then, it should be ready to serve!
Notes
Serve with fried dumplings, boiled dumplings, breadfruit, or boiled ground provisions (yam, green banana, Caribbean sweet potato, etc.)
