Jamaican Ackee and Saltfish – A quintessential Jamaican Breakfast made with ackee, salt fish, onions, tomatoes, red bell pepper, then infused with garlic , thyme and hearty spices; creating a tastebud sensation.
Guys, meet ackee. A fruit, yes indeed. Somewhat related to the lychee family, but for the most part it’s often referred to as a vegetable; creamy, buttery and really delicate in texture. Just one look at it and you would think it is soft scramble eggs, right?
Yes, it literally melts in your mouth. Legendary in Jamaica and mostly used together with salt fish to make a delectable breakfast dish.
In fact, it is said to be Jamaica’s National Dish. Although not indigenous to Jamaica, Ackee is grown throughout Jamaica. It originated from West Africa (not celebrated in Africa like it is in Jamaica), imported to the Caribbean in the 18th Century, as a part of a staple on the plantations. I have vague memories of fresh ackee but just can’t put it together. I’m just not going to sweat it. All I know is that it blows your mind. Delicious! Definitely an exotic breakfast – Fit for a king or queen.
Guess what? You don’t have to be a royal to enjoy this. You can have it right here. Any takers?
You just have to give it a try. I promise you are going to DIG it!!!
No worries! You can get it at any Caribbean market and some international markets do carry it, depending on your neighborhood, or it’s just a click away as sold on Amazon.
Be careful when cooking Ackee since it’s delicate. It is advisable to not over cook it cause it melts easily. Add towards the end when you only have about 3-5 minutes left and avoid continuous stirring.
Do pair it with these Caribbean Dumplings here, or boiled green bananas, Callaloo and/or fried plantains. Because it is customary and all of these make it a scrumptious breakfast.
Enjoy!!!
Jamaican Ackee and Saltfish – A quintessential Jamaican Breakfast made with Ackee , Salt fish with , onions, tomatoes, red bell pepper, then infused with garlic , thyme and spices hearty and satisfying a taste bud sensation.
- 4-6 bacon slices chopped
- ½ pound boneless salted codfish
- ¼ cup vegetable oil or more
- 1 teaspoon minced garlic
- 1 sprig fresh thyme
- 1 onions chopped
- 2 tomatoes diced
- 2 scallions chopped
- 1 small bell pepper sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika optional
- 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
- 18-20 ounce can ackee, drained
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Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
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In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
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Then remove bacon form skillet and transfer to a plate.
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There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
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Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
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Sauté for about a minute, stirring occasionally to prevent any burns.
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Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
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Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more - adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
FYI, you can’t find the fresh Ackee here in the U.S, because it is considered Poisonous. Yeah! Poisonous yet Precious! If not picked or boiled properly. Rest assured,the ones here, have been vetted by the FDA and are considered safe.
Soak salt cod fish in water over-night, if needed boil to get rid of excess salt. Shred in large pieces
Sauté bacon until brown and crisp this may take about 3-5 minutes
Combination of sauté onions, garlic, thyme, tomatoes, green onions, red bell pepper and pepper
Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more -adjust the seasoning, to taste
Love the ackee and saltfish I’ve been looking for jamaican /African dishes glad I’ve found your site
Love the ackee(where has it been all my life).
Thanks
Shout out from Canada! This recipe does this Jamaican national dish (one of many delicacies) great justice. I also like to add some fried okra to pan for a taste and texture…an addition a Kingstonian chef shared with me. I love your tip that it can be prepared in advance!
I’m so happy I found your website and this recipe! It’s one of my favorites and I no longer live in NYC where I could get it whenever I wanted. Thank you so much for posting. Looking forward to trying all of your caribbean recipes 😀
Glad to have you on board . So happy to hear the recipes are working out well. Thanks for the feedback.
Have never tried this recipe with bacon but just the mention of bacon makes my mouth water!
Do we add the bacon back in at some point?
Yes you do, right before removing from the stove. You can also garnish with bacon right before serving .
Is Saltfish dried or fresh?
It’s dried fish. Soaked overnight
Cold very Purewater can work well for desalting Saltfish as an option without having to do much boiling and having it shrink a bit. You will have to change the water a few times of course every couple hours after initially just washing the salt of the fish under the tap. The fish also shrink less due to no or less intense boiling. I often do this since I have a purewater system at my kitchen sink.
Do enjoy the dish very much though, looks so pretty.
This is the first time I’ve ever seen this recipe with bacon and tomatoes added to the dish which is the only way my mother prepared it. I always search the Internet to see if anyone has reinvented anything usually cook and I came across your dish because it looked so pretty and I know it tastes a delightful as it looks.
Thanks,
Lisa
Thank you! It sure does. And bacon makes everything taste so much better!!!
I’m slightly confused. Is the ackee supposed to be boiled because my parents do that.
Yes, you have to boil the fresh ones which are not available here in the U.S. This is the canned version. It’s been boiled already.
Ooooohh! Really helpful. Thanks so much!
I live in Florida and many people, myself included have ackee trees. Fresh ackee is the best, but canned can work too. Just an FYI. : )
Yes and you can find fresh ackee in some Caribbean/specialty stores, like oxtails and foodtown as well
**Drools** You did my national dish some justice girl, so proud of you. You have the thumbs up from me, I haven’t eaten ackee and saltfish since Easter, can you believe it?
Thumbs up from Charlene ? Yay!!! Now you have got to make some, how can you resist it for so long. Thanks Girl!!!
Thanks for pinning Bintu! You are so going to love it
You know I did not realise that Ackee was a fruit. i have pinned this as I want to make both this and the dumplings.
Oh Imma, I hear your pain! I love your new-look site though, the colour palette especially!! Stay patient, it will work out. Always does 🙂
Thanks Nagi! It’s working out already!!! And am excited for what’s to come.
Got your email concerning this recipe and your website update. Hang in there – website updates are rough! I updated mine this past summer and wow – about went crazy! Thanks for the terrific recipes and I LOVE your photos!
Hi Wendi! Thanks for taking the time to share your own experience. It’s just September blues… Am fired up for October