Traditional Jamaican Ackee and Saltfish
The national dish of Jamaica: flaked salted cod sautéed with delicate ackee fruit, sweet bell peppers, scallions, and Scotch bonnet pepper.
Ingredients
Main Ingredients
- 400g salted codfish (saltfish)
- 1 can (540g) Jamaican ackee, drained gently
- 2 tbsp coconut oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 stalks green onions (scallions), chopped
- 3 cloves garlic, minced
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1 medium tomato, diced
- 1/2 Scotch bonnet pepper, finely minced (seeds removed for less heat)
- 3 sprigs fresh thyme leaves
- 1/2 tsp freshly cracked black pepper
Instructions
Prepare the Saltfish
Boil the salted cod in a pot of fresh water for 15-20 minutes to remove excess salt. Drain, let cool slightly, remove any bones and skin, and flake the fish with a fork.
Sauté the Aromatics
Heat coconut oil in a large skillet over medium heat. Add sliced onion, scallions, garlic, bell peppers, diced tomato, minced Scotch bonnet, and thyme. Cook for 5-7 minutes until soft and vibrant.
Add the Saltfish
Add the flaked salted cod to the skillet and toss gently to combine with the sautéed vegetables for 3-4 minutes.
Fold in the Ackee
Gently fold in the drained ackee fruit and black pepper. Stir with extreme care to avoid crushing the delicate ackee pieces. Cook on low heat for 3-5 minutes until heated through.
Serve
Serve immediately with traditional fried dumplings (johnnycakes), boiled green bananas, or roasted breadfruit.
Nutrition Facts
* Based on a 2,000 calorie diet.