Ackee and Saltfish

About This Recipe

Ackee and Saltfish is the national dish of Jamaica, eaten primarily at breakfast but beloved at any hour. Ackee — the bright yellow fruit of the Blighia sapida tree, brought to Jamaica from West Africa in the 18th century — has a soft, buttery texture and a mild, subtly savoury flavour that is frequently compared to scrambled eggs when cooked. Paired with shredded, desalted salted cod and aromatics, the dish is both humble and extraordinary: the ackee coats the saltfish with its richness, the Scotch bonnet adds fruity fire, and the tomatoes and onion provide brightness and balance. It is traditionally served with fried plantain, hard food (boiled yams and dumplings) and bammy (cassava flatbread), making it one of the most distinctive and complete breakfast traditions in the world.

Ingredients

Serves 4

• 540 gcanned ackee(drained and rinsed, or fresh-prepared)
• 300 gsalted cod (saltfish)(desalted — see step 1)
• 2 tablespoonsvegetable oil
• 1 largeonion(thinly sliced)
• 3 clovesgarlic(minced)
• 2 mediumtomatoes(diced)
• 1Scotch bonnet chilli(deseeded and finely chopped)
• 1red bell pepper(sliced)
• 3spring onions(sliced)
• 1 teaspoondried thyme
• 0.5 teaspoonblack pepper
• 2 tablespoonsbutter(optional, for extra richness)

Instructions

1. 1

   Desalt the saltfish

   Cover the salted cod with cold water and soak overnight, or for at least 4 hours, changing the water 2–3 times. Alternatively, place in a pot of cold water, bring to a boil, drain, and repeat twice. Taste — it should be pleasantly salty, not overwhelmingly so.

   Do not skip the desalting step — undesalted saltfish will make the dish inedibly salty.

2. 2

   Cook and flake the saltfish

   Simmer the desalted cod in fresh water for 10 minutes until flaky. Drain, remove any skin and bones, and shred the flesh into rough flakes.

3. 3

   Sauté the aromatics

   Heat the oil and butter (if using) in a large frying pan over medium heat. Add the onion, spring onions and red pepper and cook for 5 minutes until softened. Add the garlic, Scotch bonnet and thyme and cook for 1 more minute.

4. 4

   Add tomatoes and saltfish

   Stir in the diced tomatoes and cook for 3 minutes until they soften. Add the shredded saltfish and stir to combine, cooking for 3–4 minutes to meld the flavours.

5. 5

   Fold in the ackee

   Gently fold in the drained ackee. Do not stir aggressively — ackee breaks apart easily. Heat through for 2–3 minutes. Season with black pepper (additional salt should not be needed). Serve immediately.

Variations

• •

  Add callaloo (Jamaican spinach) for extra greens.

• •

  Some cooks add a pinch of allspice to echo the jerk spice tradition.

• •

  Replace saltfish with smoked herring for a different but equally authentic variation.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten fresh. Leftovers keep refrigerated for up to 2 days but the ackee becomes softer upon reheating. Reheat gently over low heat.

Frequently Asked Questions