Hey boos, we’re about to get all up in the mix with a Jamaican breakfast and brunch staple that’s as tasty as it is legendary: Ackee and Saltfish. This dish isn’t just popular; it’s Jamaica’s National Dish. One bite and you’ll be 100% in. Now, it’s got some unique ingredients like ackee and scotch bonnet pepper that might sound a bit unfamiliar, but they are not only a breeze to find but also super simple to whip up into something absolutely delish. Trust me, you’re gonna be obsessed!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Ok, so, it’s no secret that I LOVE Caribbean food, especially if it’s Jamaican. Ever since I visited Ocho Rios, I just can’t get enough of their rich, flavorful, and downright incredible cuisine. And y’all, the taste of this ackee and saltfish recipe? It’s something else! Ackee is a fruit (yup, a fruit) that just has this way of soaking up all the goodness from the cod and the other ingredients, giving you a bite that’s a tad salty, tropical, and savory.
I keep all the authentic Jamaican flavors, but I make it just a bit easier and more convenient by using canned ackee instead of fresh. Plus, I throw in a little smoked paprika for an extra kick of flavor. Pair that with some rice and peas or plantains, and baby, you’ve got yourself a breakfast you’ll want to whip up every single morning!
The Heart & Soul Of Saltfish and Ackee
Cuisine Inspiration: Caribbean
Cooking Method: Stovetop
Dietary Info: Pescatarian
Key Flavor: Salty cod, buttery ackee, aromatic thyme, smoky paprika, and the heat.
Skill Level: Pretty Darn Easy
Sweet Spot
- Easy to Follow: No worries if you haven’t had Jamaican food before. Even though this recipe throws some unfamiliar ingredients into the mix, it’s really easy to make. Just rinse the cod, boil it, break it up, cook it up with the rest of the ingredients, and enjoy!
- Tasty and Unique: Say “peace out!” to your usual bacon and eggs! The flaky salted cod, the creamy ackee, and that little kick of heat from the Scotch bonnet pepper come together to create a flavorful and unique breakfast.
- Comforting and Hearty: There’s a reason why most Jamaicans love their Ackee and Saltfish, and that’s because its pure comfort food. Each bite is packed with savory goodness and flavor galore!
- A Cultural Experience: Whipping this dish up is a wonderful way to dive deep into Jamaican flavors, get cozy with some new ingredients, and jazz up your kitchen skills. It’s like embarking on a culinary adventure that’ll spice up your life and your palate!
Ingredients to make ackee and saltfish
- Salted Cod: If you were wondering what kind of fish is saltfish, it’s just salted cod y’all! It brings a robust, savory flavor that’s been enriched through the curing process. When rehydrated and flaked, it gains a tender texture that is a dream when paired with the creamy ackee.
- Vegetable Oil: Used to sauté the veggies, ensuring they cook up nicely.
- Yellow Onion & Bell Pepper: These veggies add a sweet and slightly tangy flavor.
- Scotch Bonnet Pepper: This little pepper is a powerhouse boos! It ain’t playing around in the heat department. You can add it whole, but you can also remove the seeds before adding it if you find it too spicy.
- Garlic: I love me some garlic! It basically goes in anything savory I’m making. It adds a pungent and aromatic touch that deepends the overall flavor profile.
- Dried Thyme Leaves: This earthy herb is a must-have in any Jamaican saltfish recipe.
- Smoked Paprika: This is my personal touch y’all! A dash of paprika brings a smoky depth that complements the salted cod beautifully.
- Tomato: Fresh, juicy, and just a tad acidic, tomatoes help to balance out the rich flavors in the dish, adding a burst of color and freshness.
- Scallions: These provide a mild onion flavor and a pop of color.
- Ackee: If you’re seeing this dish for the first time, you might mistake it for fluffy scrambled eggs. But that’s just ackee! It’s the national fruit of Jamaica (although it origins from West Africa), and its delicate texture and ability to absorb flavors make it a key component of this iconic dish.
- Kosher Salt & Black Pepper: You know we gotta season it up right!
How to make saltfish and ackee
- Place cod in a bowl and cover with cold water. Let it soak, changing the water every few minutes.
- Discard soaking water and place the cod in a saucepan.
- Cover with fresh water and a lid, and bring to a boil.
- Discard boiling water, cover with fresh water, and bring to a boil once more.
- Once cooked, remove the fish from the saucepan. It should flake easily.
- Break the fish up into small pieces with two forks.
- Add onion, scallion whites and light greens, bell pepper and Scotch bonnet pepper to a nonstick skillet with oil. Cook until softened and translucent.
- Add garlic, thyme, and paprika and cook again.
- Add cod and cook for a few minutes.
- Add tomatoes and cook until all vegetables are tender.
- Add ackee and cook until heated through.
- Turn off the heat, stir in dark greens of scallions, and season with salt and pepper.
Tips for making the best Jamaican saltfish recipe
- Take Your Precious Time with the Cod: Don’t rush the process of rinsing, soaking and boiling the salted cod. This step is super important for removing excess salt and ensuring the fish has just the right texture.
- Don’t Overmix: When it comes time to add the ackee to your skillet, treat it with a gentle hand. Ackee has a delicate texture, and overmixing can break it down and turn it from creamy to mushy. Just a few stirs here and there until it’s heated through, and you’re good!
- Add the Ackee Towards the End: Ackee doesn’t need a lot of time to cook, just enough to heat through. Adding it towards the end of your cooking process ensures it stays tender and soaks up all those delicious flavors without overcooking.
- Careful with the Seasonings: Saltfish is already pretty salty from its curing process, so when you’re seasoning, lighten up on that salt boo. Just taste as you go.
Popular substitutions & additions
- Try Using Tilapia: Can’t find saltfish at your local store? No worries! Although it’s a crucial part of this traditional Jamaican recipe, you can switch it out for baked tilapia. If you’re on the hunt for saltfish, also keep an eye out for “bacalao” – that’s another name it goes by.
- Swap Out the Pepper: Scotch bonnet peppers pack some serious heat. If you want it milder, feel free to swap it out for a jalapeño or even extra bell pepper strips. You’ll still get a delicious pepper flavor without the fiery heat.
- Try a Different Oil: While vegetable oil is my jam here, don’t be afraid to switch it up! Coconut oil works great, and can even enhance the Caribbean vibes.
- Play with the Veggies: The base of onions and bell peppers is fantastic, but you can also toss in some diced tomatoes or even a handful of spinach for an extra veggie boost.
What to serve with this ackee and saltfish recipe
- Rice and Peas: This is a classic for a reason! Rice and peas is like the perfect sidekick for Saltfish and Ackee. It’s simple, it’s hearty, and it soaks up all those lovely flavors from the dish. Plus, it’s a little bit creamy, which is always a win in my book!
- Fried Plantains: Want a little sweetness on your plate? Fried plantains are on deck. They get all caramelized and sweet when you fry them up, and they’re just perfect for balancing out the savory goodness of the dish.
- Dumplings: If you’re looking for something to soak up all that goodness, you can’t go wrong with some dumplings. They’re hearty, they’re tasty, and they make sure you get every last bit of flavor from your Saltfish and Ackee!
How to store & reheat ackee and saltfish
Got leftovers? No problem! Just pop them in an airtight container and store it in the fridge.
When it comes to reheating this saltfish recipe, you’ve got a couple of options. You can use the microwave, giving it a gentle stir every 30 seconds until it’s heated through. Or, if you’ve got a bit more time, you can warm it up in a skillet over medium-low heat. Just don’t stir it too much. Gentle is the word.
How long will ackee and saltfish last in the fridge?
This dish will stay good in your fridge for about 3-4 days. Just make sure it’s stored properly in an airtight container. This keeps all the flavors locked in and helps maintain its freshness.
Can I freeze this saltfish Jamaican recipe?
If you’re thinking about freezing your Ackee and Saltfish, you sure can. Just portion it out into serving sizes, pack it in freezer-safe bags or containers, and it should stay fresh for up to a month. It’s a great way to have a quick meal ready to go on busy days.
Frequently asked questions
Ackee has a unique taste; it’s buttery, slightly nutty, and very mild. Some folks even say that not only does it look similar to scrambled eggs, but that its texture and taste are somewhat similar as well!
Ackee can indeed be toxic if it’s not prepared correctly. The fruit must be fully ripened and opened naturally on the tree before it’s safe to eat. That’s one of the reasons I recommend using canned ackee for this recipe, as it’s pre-cooked and safe to eat straight from the can.
For sure!! If spicy food isn’t your thing, feel free to leave out the Scotch bonnet pepper and not add any other type of pepper. You’ll still end up with a delicious and flavorful dish.
This Ackee and Saltfish ain’t just a party for your taste buds, it’s a whole vibe, blending rich flavors and textures into a dish that’s as lively and spirited as Jamaican culture itself! Every bite pops with the flaky, savory yum of salted cod and the smooth, lush feel of the ackee. Don’t be shocked if this dish turns into your household’s latest obsession, getting shoutouts for breakfast, brunch, or really… whenever the craving hits!
More Jamaican Recipes
- Jamaican Brown Stew Chicken Recipe
- Jamaican Oxtail Recipe
- Jamaican Beef Patties
- Jamaican Jerk Seasoning Recipe
- The BEST Jamaican Jerk Chicken Recipe
- Saltfish Fritters
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Ackee and Saltfish
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 8 ounces salted cod boned and skinned
- 2 tablespoons vegetable oil
- ½ cup yellow onion diced small
- 2 scallions minced, divided
- ½ cup bell pepper diced small
- ½ Scotch bonnet pepper stemmed, seeded, minced
- 3 garlic cloves minced
- 1 teaspoon dried thyme leaves or 1 tablespoon fresh
- ½ teaspoon smoked paprika
- ½ cup tomato diced small
- One 19-ounce can ackee drained
- Kosher salt
- Black pepper
Instructions
- To prepare cod, rinse cod under cold water, removing visible salt. Place in bowl and cover with cold water. Soak for one hour, changing the water every 15 minutes. Discard soaking water and place cod in a small saucepan. Cover with fresh water and a lid and bring to a boil. Discard boiling water, cover with fresh water and bring to a boil once more. Fish should flake easily. Break fish up into small pieces with two forks. Set aside.
- To a large nonstick skillet, heat oil over medium heat. Add onion, scallion whites and light greens, bell pepper, Scotch bonnet pepper and cook until softened and translucent, about 6 minutes. Add garlic, thyme, and paprika and cook for an additional 2 minutes.
- Add cod and cook for about 3 minutes. Add tomatoes and cook until all vegetables are tender, about 2 minutes.
- Add ackee and cook until heated through, about 2 minutes, careful not to overmix and turn ackee mushy. Turn off heat and stir in dark greens of scallions. Season with salt and pepper. Serve immediately with rice and peas or plantains.
Notes
- Take Your Time with the Cod: Don’t rush the process of rinsing, soaking and boiling the salted cod. This step is crucial for removing excess salt and ensuring the fish has just the right texture. Patience is key here!
- Don’t Overmix: When it comes time to add the ackee to your skillet, treat it with a gentle hand. Ackee has a delicate texture, and overmixing can break it down and turn it from creamy to mushy. Just a few stirs here and there until it’s heated through, and you’re good!
- Add the Ackee Towards the End: Ackee doesn’t need a lot of time to cook, just enough to heat through. Adding it towards the end of your cooking process ensures it stays tender and soaks up all those delicious flavors without overcooking.
- Careful with the Seasonings: Saltfish is already pretty salty from its curing process, so when you’re seasoning, go light on the salt and taste as you go. Remember, you can always add more, but you can’t take it away once it’s in there.
pinterest 
facebook 
twitter 
email
Enjoyed this for breakfast this morning and started my day off right! Turned out light yet hearty, fluffy and delicious; easily, a new favorite recipe!
Wow, first time reading about Saltfish and Ackee recipe, looks so delicious and easy to make. Will make it soon, to try a new recipe. Thanks for sharing 🙂
We had this saltfish and ackee for dinner last night and MAN was it delicious! So packed full of Caribbean flavor!
We took a trip to Jamaica years ago, and I fell in love with saltfish and ackee. I’ve been looking for a good recipe ever since, and I think I just found it!
What a delicious sounding recipe. I’m not familiar with Jamaican cuisine, but I do love cod. I can’t wait to trying your recipe and combining fruit and cod. Yum!!