Jamaica's national breakfast — ackee fruit with salt cod, peppers, and onions on dumplings.
Ackee and Saltfish is Jamaica's national dish — bright yellow ackee fruit (cooked, it resembles scrambled eggs) sautéed with desalinated salt cod, sweet peppers, scotch bonnet, onions, and tomatoes. Ackee is a member of the lychee family, brought to Jamaica from West Africa in the 18th century. The combination is uniquely savory, slightly buttery, with a hint of sweetness. Served with fried dumplings, callaloo, and breadfruit for the ultimate Jamaican breakfast.
Serves 4
Soak salt cod in cold water overnight, changing water 2-3 times. This removes excess salt.
Drain and place fish in pot. Cover with fresh water. Bring to boil, simmer 15 minutes. Drain. Cool slightly.
Remove any skin and bones. Flake fish into bite-size pieces. Set aside.
Heat oil in large skillet. Add onion and bell peppers. Cook over medium heat 5 minutes.
Add scotch bonnet, garlic, green onions, and thyme. Cook 2 minutes.
Add tomatoes and allspice. Cook 5 minutes until tomatoes soften.
Add flaked salt cod. Stir gently, cook 5 minutes for flavors to meld.
Add drained ackee gently — don't break the delicate yellow segments. Fold gently to combine. Cook just 3 minutes to heat through.
Add black pepper. Taste before adding salt — saltfish is already salty.
Serve hot with fried dumplings, boiled green bananas, festival, or breadfruit. Steamed callaloo on the side.
Don't overcook the ackee — it breaks easily and turns mushy.
Soak salt cod long enough — taste before cooking; should not be overwhelmingly salty.
Add boiled saltfish stew flavor: include cooked potato and dumplings.
Use fresh ackee if available (very rare outside Jamaica).
Refrigerate up to 2 days. Reheat gently — ackee breaks easily.
Ackee was brought from Ghana to Jamaica around 1778. Its scientific name 'Blighia sapida' honors Captain William Bligh (of Bounty fame). Eaten only when ripe — unripe ackee is toxic.
Caribbean grocery stores carry canned ackee (Grace Foods brand is reliable). Cans are the safest source — never eat unripe fresh ackee.
Per serving (320g / 11.3 oz) · 4 servings total
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