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 scrambled 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 overcook 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
Ingredients
- 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
Instructions
- Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
- Then remove bacon form skillet and transfer to a plate.
- There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
- Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
- Sauté for about a minute, stirring occasionally to prevent any burns.
- 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
- 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.
Tips & Notes:
Nutrition Information:
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
Najee Searcy says
Simple and easy saltfish and ackee. (my rhyme lol) This recipe was delicious and easy. I love ackee and saltfish and haven’t made it in years. This really took the guesswork out and helped me connect so deep with all of the yummies in my tummy. Thanks for another banga Imma.
ImmaculateBites says
Glad you enjoyed it . Thanks for the feedback!
Marva says
Real Jamaicans don’t use bacon
ImmaculateBites says
Leave it out , if it is not your thing .
Bowen says
Immaculate bites! If this is a recipe for kings and queens then you are officially a queen! Tastes just like how my family makes it. Made this for my boyfriend and he loved it.
ImmaculateBites says
YESS!!!
Kristina says
Perfect recipe, tastes just like when I get it from a restaurant! Thank you so much, simply love your recipes!
imma africanbites says
Thank you for the compliment. I truly appreciate it!
Michelle says
Delicious recipe! Thx for the bacon info.
It’s funny I never realized that for Ackee & Saltfish, but as a habit, I cook down a few pieces of bacon to get some of that flavorful grease in my cabbage & a few other recipes. So, I am very familiar with the value of this chef technique or step!.
The only thing your recipe is missing is the dumpling! I don’t like the fried one on the side. I love the wet dumpling cooked in with this dish. Any suggestions for that or maybe you’ll add an alternative recipe?
Last thing! I’m in NYC & usually have a frozen bag of salted fish. It doesn’t taste as good as the one my friends brings back from Jamaica. What’s the best salted fish I can use for this recipe aside from the frozen supermarket type? Thank you!
ImmaculateBites says
Thanks Michelle,
Would definitely need to try it out before offering any suggestions .As for the salted fish , I think it all depends on the quality of your salted fish . The one from the Caribbeans deftly taste much better, no comparison to the frozen ones here.
William says
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
Effie says
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!
Julia Bucy says
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 😀
ImmaculateBites says
Glad to have you on board . So happy to hear the recipes are working out well. Thanks for the feedback.
Stephen Hughes says
Only reason I give four not five stars is cause my Jamaican mother-in-law gets the five, akee and saltfish with journey cakes ( Johnny Cakes ) for breakfast / brunch es mejor!
ImmaculateBites says
Hahaha. Okay, now I want to eat your mother-in-law’s own :). Thank you for stopping by, Stephen!
steve bailey says
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?
ImmaculateBites says
Yes you do, right before removing from the stove. You can also garnish with bacon right before serving .
Jack Bensinger says
Is Saltfish dried or fresh?
ImmaculateBites says
It’s dried fish. Soaked overnight
Urban @ Urbanskitchen.com says
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.
LisaS. says
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
ImmaculateBites says
Thank you! It sure does. And bacon makes everything taste so much better!!!
Andrew says
Great recipe and it looks delicious, however, i could do without the bacon.
ImmaculateBites says
Thanks . Leave it out , if it is not your thing.
Abigail says
I’m slightly confused. Is the ackee supposed to be boiled because my parents do that.
ImmaculateBites says
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.
Abigail says
Ooooohh! Really helpful. Thanks so much!
Carol says
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. : )
Lord Gort says
Yes and you can find fresh ackee in some Caribbean/specialty stores, like oxtails and foodtown as well
Charlene @ That Girl Cooks Healthy says
**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?
ImmaculateBites says
Thumbs up from Charlene ? Yay!!! Now you have got to make some, how can you resist it for so long. Thanks Girl!!!
ImmaculateBites says
Thanks for pinning Bintu! You are so going to love it
Bintu | Recipes From A Pantry says
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.
[email protected] says
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 🙂
ImmaculateBites says
Thanks Nagi! It’s working out already!!! And am excited for what’s to come.
Wendi says
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!
ImmaculateBites says
Hi Wendi! Thanks for taking the time to share your own experience. It’s just September blues… Am fired up for October