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Home / Types / Caribbean / Caribbean Breakfast

Jamaican Ackee and Saltfish

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Published:4/01/2021Updated:4/01/2021

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.

Ackee and Saltfish 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.

Ackee and Saltfish

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!!!

Ackee and Saltfish 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.

Ackee and Saltfish

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.

Caribbean Dumplings

 Enjoy!!!

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Jamaican Ackee and Saltfish

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.
4.94 from 15 votes
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Jamaican
Servings 3 -4

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:

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.

Nutrition Information:

Calories: 377kcal (19%)| Carbohydrates: 8g (3%)| Protein: 18g (36%)| Fat: 30g (46%)| Saturated Fat: 18g (113%)| Cholesterol: 51mg (17%)| Sodium: 240mg (10%)| Potassium: 544mg (16%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 1710IU (34%)| Vitamin C: 61.3mg (74%)| Calcium: 26mg (3%)| Iron: 1mg (6%)
Author: Immaculate Bites
Course: Breakfast
Cuisine: Jamaican
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Jamaican Ackee and Saltfish
Amount Per Serving
Calories 377 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 51mg17%
Sodium 240mg10%
Potassium 544mg16%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 1710IU34%
Vitamin C 61.3mg74%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Salt fish

Soak salt cod fish in water over-night, if needed boil to get rid of excess salt. Shred in large pieces

Saltfish and Ackee

Sauté bacon until brown and crisp this may take about 3-5 minutes

Ackee and Saltfish

Combination of sauté onions, garlic, thyme, tomatoes, green onions, red bell pepper and pepper

Ackee and Saltfish

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

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.

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Comments & Reviews
  1. Andrew says

    Posted on 4/4 at 6:05PM

    This is a great recipe.

    Reply
  2. Lester T.S. says

    Posted on 3/26 at 10:10PM

    This recipe reminds me of Palm Sunday morning and mother’s recipe with the exception of plantains which I’m going to incorporate to this recipe. It’s just simple succulent. Thank you for this recipe, truly appreciate it.

    Reply
    • Immaculate Bites says

      Posted on 3/28 at 8:53PM

      Thank you, Lester! I’m happy you loved this! 🙂

      Reply
  3. Najee Searcy says

    Posted on 1/12 at 12:28PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 1/13 at 5:30PM

      Glad you enjoyed it . Thanks for the feedback!

      Reply
  4. Marva says

    Posted on 10/5 at 8:03AM

    Real Jamaicans don’t use bacon

    Reply
    • ImmaculateBites says

      Posted on 10/5 at 10:01AM

      Leave it out , if it is not your thing .

      Reply
  5. Bowen says

    Posted on 10/2 at 10:08AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 10/3 at 7:29AM

      YESS!!!

      Reply
  6. Kristina says

    Posted on 8/27 at 10:49AM

    Perfect recipe, tastes just like when I get it from a restaurant! Thank you so much, simply love your recipes!

    Reply
    • imma africanbites says

      Posted on 8/28 at 6:11AM

      Thank you for the compliment. I truly appreciate it!

      Reply
  7. Michelle says

    Posted on 8/20 at 1:57PM

    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!

    Reply
    • ImmaculateBites says

      Posted on 8/26 at 7:17PM

      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.

      Reply
  8. William says

    Posted on 8/11 at 9:50PM

    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

    Reply
  9. Effie says

    Posted on 4/20 at 6:20AM

    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!

    Reply
  10. Julia Bucy says

    Posted on 12/9 at 8:19PM

    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 😀

    Reply
    • ImmaculateBites says

      Posted on 12/10 at 6:15PM

      Glad to have you on board . So happy to hear the recipes are working out well. Thanks for the feedback.

      Reply
      • Stephen Hughes says

        Posted on 6/16 at 6:34PM

        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!

        Reply
        • ImmaculateBites says

          Posted on 6/17 at 9:11AM

          Hahaha. Okay, now I want to eat your mother-in-law’s own :). Thank you for stopping by, Stephen!

          Reply
  11. steve bailey says

    Posted on 11/12 at 1:42PM

    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?

    Reply
    • ImmaculateBites says

      Posted on 11/13 at 5:40PM

      Yes you do, right before removing from the stove. You can also garnish with bacon right before serving .

      Reply
  12. Jack Bensinger says

    Posted on 8/4 at 10:27AM

    Is Saltfish dried or fresh?

    Reply
    • ImmaculateBites says

      Posted on 8/6 at 9:14PM

      It’s dried fish. Soaked overnight

      Reply
      • HTD says

        Posted on 2/18 at 8:55AM

        Where can I buy saltfish?

        Reply
        • ImmaculateBites says

          Posted on 2/18 at 10:48AM

          They are available at most international, Hispanic or Caribbean Markets .

          Reply
  13. Urban @ Urbanskitchen.com says

    Posted on 12/25 at 10:46AM

    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.

    Reply
  14. LisaS. says

    Posted on 10/20 at 3:01PM

    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

    Reply
    • ImmaculateBites says

      Posted on 10/21 at 10:35AM

      Thank you! It sure does. And bacon makes everything taste so much better!!!

      Reply
      • Andrew says

        Posted on 9/27 at 7:29AM

        Great recipe and it looks delicious, however, i could do without the bacon.

        Reply
        • ImmaculateBites says

          Posted on 9/27 at 3:52PM

          Thanks . Leave it out , if it is not your thing.

          Reply
  15. Abigail says

    Posted on 6/11 at 7:29AM

    I’m slightly confused. Is the ackee supposed to be boiled because my parents do that.

    Reply
    • ImmaculateBites says

      Posted on 6/11 at 8:12AM

      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.

      Reply
      • Abigail says

        Posted on 6/11 at 7:32PM

        Ooooohh! Really helpful. Thanks so much!

        Reply
        • Carol says

          Posted on 11/9 at 12:16PM

          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. : )

          Reply
          • Lord Gort says

            Posted on 10/20 at 5:33AM

            Yes and you can find fresh ackee in some Caribbean/specialty stores, like oxtails and foodtown as well

        • Ej says

          Posted on 4/20 at 6:45PM

          You do need to boil the canned ackee also for 10 minutes . Find even tin ackee not quite tender. . Love bacon addition.

          Reply
  16. Charlene @ That Girl Cooks Healthy says

    Posted on 10/4 at 7:37AM

    **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?

    Reply
    • ImmaculateBites says

      Posted on 10/4 at 9:43AM

      Thumbs up from Charlene ? Yay!!! Now you have got to make some, how can you resist it for so long. Thanks Girl!!!

      Reply
  17. ImmaculateBites says

    Posted on 9/30 at 1:58PM

    Thanks for pinning Bintu! You are so going to love it

    Reply
  18. Bintu | Recipes From A Pantry says

    Posted on 9/30 at 11:13AM

    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.

    Reply
  19. [email protected] says

    Posted on 9/29 at 4:59PM

    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 🙂

    Reply
    • ImmaculateBites says

      Posted on 9/30 at 6:04AM

      Thanks Nagi! It’s working out already!!! And am excited for what’s to come.

      Reply
  20. Wendi says

    Posted on 9/29 at 9:24AM

    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!

    Reply
    • ImmaculateBites says

      Posted on 9/30 at 6:00AM

      Hi Wendi! Thanks for taking the time to share your own experience. It’s just September blues… Am fired up for October

      Reply

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