Jamaican Ackee and Saltfish is a traditional Jamaican dish that will broaden your breakfast horizons and give you a delightfully unique tastebud sensation. You may not be familiar with one or two ingredients, but believe me when I say this breakfast is fit for a queen (or king 😉).
Ackee may not be popular in the States, but it’s a legendary fruit in Jamaica—that’s right, a fruit. It’s a member of the lychee family, and its creamy, buttery texture is delicate and unique. At first glance, it looks like soft scrambled eggs, right?
What Is Jamaican Ackee and Saltfish?
The ackee and saltfish recipe is one of Jamaica’s national dishes. Ackee fruit is grown throughout the country, thanks to people from West Africa bringing it with them. It goes so well with saltfish (salt-preserved cod).
You may be able to find it in Caribbean and other international markets. If you can’t, it’s just a click away on Amazon. 📦
Recipe Ingredients
- Salted Codfish: You’ll want to soak it overnight to remove excess salt and rehydrate it.
- Flavor: Bacon, onion, garlic, thyme, scallions, tomatoes, a scotch bonnet, black pepper, bell pepper, and paprika add the classic flavor.
- Ackee: While the star of this show wasn’t originally used as food in my native West Africa, with proper preparation, it’s absolutely delicious.
How to Make Jamaican Ackee and Saltfish
- Soak salt codfish in water overnight in a covered container.
- Sauté the bacon in a large skillet over medium heat until brown and crisp; this may take 3-5 minutes. Then, transfer the bacon from the skillet to a plate.
- Remove all but 1-2 tablespoons of the bacon drippings from the skillet.
- Add about two tablespoons of vegetable oil, if necessary, to the pan. (I love using just the bacon drippings.)
- Seasonings – Add the onions, garlic, thyme, and green onions. Sauté for about a minute, occasionally stirring to prevent burning.
- Add Tomatoes and continue cooking for about 3 minutes.
- Spice It – Add all the peppers (Scotch bonnet, white, black, bell, and paprika) and mix until thoroughly combined. Cook for 5 more minutes or so, adding water if the pan gets too dry.
- Saltfish – Toss in the saltfish and cook for 2-3 minutes.
- Add Ackee and cook for another 3 minutes or so.
- Serve – Adjust the seasoning to taste. Remove from the heat, serve, and enjoy your Jamaican ackee and saltfish!
Recipe Variations
- Salted codfish substitute. If you can’t find salted codfish (bacalao), use fresh tilapia or cod instead. Cut it into pieces and cook through before adding the ackee. You may also need to adjust the salt to your tastes.
- Heat level. Scotch bonnets are HOT, 🥵 so if you aren’t a fan of spicy dishes, replace it with a milder chili pepper. Or leave it out altogether.
- Ackee substitute. Scrambled eggs, tofu, and steamed and diced cauliflower are delicious additions if you can’t find ackee.
Tips and Tricks
- Be careful when cooking ackee since it’s delicate and falls apart easily. Add it towards the end when only about 3-5 minutes are left, and avoid continuous stirring.
- Salted codfish is, well, salty. Soak it in water overnight before preparing this dish, and if you find the level of saltiness excessive, boil it to remove excess salt. But definitely don’t add any extra salt to this recipe.
- Take advantage of those bacon drippings 🥓 left in the pan after cooking. You may want to remove some but leave 1-2 tablespoons of bacon grease in the pan to sauté the other ingredients for an extra flavor boost.
- You can’t find fresh ackee in U.S. stores because it can be toxic. However, the canned ackee has been inspected by the FDA and is considered safe.
Make-Ahead Instructions
Ackee and saltfish is best served immediately, but you can make it the day before if needed. Follow the recipe instructions and store the dish in an airtight container in the fridge. Heat it over medium heat on your stovetop when ready to eat it.
A better way to whip up this dish in no time is to chop your veggies and prepare your saltfish the day before.
Store your ackee and saltfish ingredients in airtight containers in the fridge. Then, you can throw this exquisite dish together in just a few minutes.
Serving and Storage Instructions
I prefer to serve Jamaican ackee and saltfish piping hot. Plate it up straight out of the pan as soon as it finishes cooking and serve it alongside other traditional Jamaican dishes, like fried plantains.
You can store leftover ackee and saltfish in an airtight container in the fridge for 1-3 days.
Heat leftovers in a skillet on your stovetop over medium heat. Stir the dish occasionally but not too much; otherwise, the ackee will lose its delicate texture.
FAQs
Most definitely. Ackee is super rich in nutrients, including vitamin A and zinc. It’s also a great source of protein. 💪
Ackee has a unique texture and flavor you have to experience to understand. The best way to describe it is soft and creamy, with a melt-in-your-mouth texture. The taste is quite mild and not as sweet as you might expect from a fruit.
Unripe ackee is toxic, with high levels of hypoglycin A that can be poisonous to humans. The FDA banned importing raw ackee in 1973, and the ban is still in place. However, when ackee is ripe, there’s no threat to humans, and it’s a real delicacy. The ackee you find in the U.S. is usually canned and totally safe. 😅
What Goes With Jamaican Ackee and Saltfish
Ackee and saltfish is delicious with Caribbean dumplings, boiled green bananas or fried plantains, and callaloo. You could also opt for baked plantains. 😋
More Soul-Satisfying Jamaican Recipes to Try
This blog post was originally published in September 2015 and has been updated with additional tips
Jamaican Ackee and Saltfish
Ingredients
- ½ pound (226g) salted cod (boneless)
- 4-6 slices bacon, chopped
- ¼ cup (60ml) vegetable oil or more
- 1 onion, chopped
- 1 teaspoon (3g) minced garlic
- 1 sprig fresh thyme
- 2 green onions, chopped
- 2 tomatoes, diced
- 1 small bell pepper, sliced
- 1 teaspoon (2g) black pepper, freshly ground
- 1 teaspoon (2g) paprika, optional
- 1 Scotch bonnet pepper (or ½ teaspoon cayenne pepper)
- 1 18-ounce can ackee, drained
Instructions
- Soak salt cod in water overnight. Boil it if you don't want excess salt. Then, set it aside.
- Sauté the bacon in a large skillet over medium heat until brown and crisp; this may take 3-5 minutes.
- Then transfer the bacon from the skillet to a plate.
- You'll have some tasty bacon drippings in the pan; remove and save for another recipe all but 1-2 tablespoons.
- Then add a tablespoon or two of vegetable oil to the pan, and add the onions, garlic, thyme, and green onions.
- Sauté for about a minute, occasionally stirring to prevent it from burning.
- Add the tomatoes, continue cooking for about 3 minutes, then add the black pepper, paprika, and hot pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed.
- Finally, toss in the saltfish, cook for a few minutes, add the ackee, and cook for another 3 minutes or more—adjust the seasoning to taste. Remove from the heat and let it cool slightly. Garnish with the bacon.
Tips & Notes:
- You can prepare this a day in advance.
- Be careful when cooking ackee since it’s delicate and falls apart easily. Add it towards the end when only about 3-5 minutes are left, and avoid continuous stirring.
- Salted codfish is, well, salty. Soak it in water overnight before preparing this dish, and if you find the level of saltiness excessive, boil it to remove excess salt. But definitely don’t add any extra salt to this recipe.
- Take advantage of those bacon drippings left in the pan after cooking. You may want to remove some but leave 1-2 tablespoons of bacon grease in the pan to sauté the other ingredients for an extra flavor boost.
- FYI, you can’t find fresh ackee in the U.S. because it can be toxic. However, the canned ackee has been inspected by the FDA and is considered safe.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Merdy says
Beautifully authentic
Iji says
Keluhatannya sangat enak dan seperti resep telur orak arik kalau di indonesia
Immaculate Bites says
Thank you, Iji!
Andrew says
This is a great recipe.
Lester T.S. says
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.
Immaculate Bites says
Thank you, Lester! I’m happy you loved this! 🙂
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!!!