Ackee & Saltfish
A bright and savory Jamaican breakfast classic made with buttery ackee, flaked saltfish, and vibrant peppers. Ackee & Saltfish blends tender textures and island spices for a dish that’s as comforting as it is flavorful.
Ingredients
Scale
- 1 pound salted codfish (saltfish), soaked or boiled to remove excess salt
- 2 cups ackee (fresh or canned, drained)
- 1 large onion, thinly sliced
- 1 medium tomato, diced
- 1 small Scotch bonnet pepper, finely chopped
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 scallions, chopped
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Preheat Your Equipment: Place a skillet over medium heat and prepare all your ingredients.
- Combine Ingredients: Soak or boil the saltfish for 10–15 minutes to remove excess salt. Drain, flake into pieces, and set aside.
- Prepare Your Cooking Vessel: Heat oil in a skillet and sauté onion, garlic, bell peppers, tomato, scallions, thyme, and Scotch bonnet until fragrant and soft.
- Assemble the Dish: Add the flaked saltfish to the skillet and cook for 5 minutes, allowing the flavors to blend.
- Cook to Perfection: Gently fold in the ackee and cook for 5 more minutes until heated through.
- Finishing Touches: Season with black pepper and a little salt if needed.
- Serve and Enjoy: Pair with fried dumplings, boiled green bananas, or roasted breadfruit for a traditional Jamaican breakfast.
Notes
- Use only ripe ackee that has naturally opened on the tree for safety.
- Handle ackee gently to keep its delicate texture intact.
- Desalt the fish thoroughly to balance the flavor.
- Add Scotch bonnet pepper sparingly — a little goes a long way.
- For a tropical twist, sauté with a touch of coconut oil.
Find it online: https://tastyze.com/ackee-saltfish/