This delicious Ackee and Saltfish recipe is made with quintessential ackee (Jamaica's national fruit) and saltfish that simmers with onions, peppers, tomato and scotch bonnet. This Jamaican national dish is a one-pan, satisfying and flavoursome meal!
I'm so so excited and I hope you are too because Jamaican Ackee and Saltfish is a recipe that is true to my heart. Why you may ask?
Well, that's because it's Jamaica's national dish, yes!!
This amazing, flavoursome, one-pan dish is finally here. It's so simple to make once you grab hold of a can of ackee. I promise you'll love this dish as much as I do!
What Is Jamaican Ackee?
Ackee is the national fruit of Jamaica! Also known as achee, akee, ackee apple or ayee, this fruit was brought to the Caribbean from West Africa in the 18th century. It is a member of the sapindaece (soapberry) family, just like lychee and longan.
When ripe, it bears a pear shape and the hue turns from red to bright yellow/orange. As the ackee fruit splits, it reveals big, shiny seeds.
Many people who not are familiar with ackee often comment that it bears a resemblance to scrambled eggs. I can certainly see why people would say that. It has that creamy, delicate texture, however, the taste is a complete contrast to eggs.
Jamaicans like to eat this national dish for breakfast, lunch or even dinner and serve it with root vegetables, dumpling hard dough bread or callaloo.
It depends on the individual or whether it's been eaten in the morning or dinner in terms of what sides it is served with.
You can learn more about the endless Caribbean National Dishes for each island right here.
Ingredients you will need
- Saltfish: Feel free to purchase saltfish from the grocery store or make an unrefined healthy recipe at home! If you aren't using my homemade version, then you would need to soak and boil off the salt from the fish and de-bone (if required) before preparation.
- Ackee: As mentioned before, I use one 19oz (the largest can) Unfortunately fresh Ackee is virtually impossible to get hold of via export which means the canned version is often soaked in salt water. There's not a great deal I can do about apart advising so thoroughly rinse and drain before cooking
- Bell peppers: I use a mixture of green/red but don't go overboard with the amount. Half of each pepper tends to be enough but use the whole pepper if you want more.
- Tomato/Tomato paste: I used both fresh tomato with some paste to create some liquid in the pan as the ingredients cook
- Onion: To form the base of the recipe
- Thyme: You can use dried or fresh and de stem the thyme so it's distributed evenly.
- Seasoning: Scotch bonnet, black pepper, I add towards the end to serve as garnish and Paprika for some enhanced flavour but this is NOT a traditional ingredient and optional.
- Oil: Any high smoke point oil i.e coconut or olive oil works well
How to make Jamaican ackee and saltfish
This one-pan dish is so simple to make in a few easy steps! It is important to prep the saltfish and gently drain and rinse the ackee before cooking this dish on the stovetop. Once that's all done, simply follow the steps below!
- Heat the oil in a skillet and proceed to saute the onion, bell peppers and tomatoes.
Add the saltfish and tomato paste to the skillet and stir together.
- Next, add the thyme and scotch bonnet to the skillet, continuing to stir.
- Add the paprika, then carefully fold in the ackee so it doesn't turn to mush. Allow to heat through, garnish with black pepper and serve!
What Does Ackee and Saltfish Taste Like?
It's difficult to describe, but it's definitely not like it's scrambled egg counterpart. I would render ackee soft and buttery with a creamy texture paired with a mildly salted fish taste.
Where can you buy Ackee?
You can purchase a can/tin of ackee from most Caribbean supermarkets or online.
The canned version comes in two sizes, you need to purchase the largest can to make this recipe.
Is the national dish freezer friendly?
Although homemade saltfish can be prepped and frozen, this particular dish is not freezer friendly at all. Enjoy the morning, afternoon or evening it is made!
Is there a vegan alternative to saltfish?
Yes, you can veganise the recipe by using jackfruit or heart of palm
Notes and Tips:
- Purchase store-bought salt fish or use my unrefined version instead! This recipe calls for about ½ pound salt fish or cod.
- Ackee must be picked and boiled properly before consuming it. It is difficult to find fresh ackee outside of Jamaica because, yes, it is considered poisonous if it is NOT cleaned/handled properly. However, don't let that deter you from making this amazing recipe! The Grace brand is the way to go!
- Be gentle when cooking with Ackee since it is a delicate ingredient. It is advisable not to overcook because it melts easily. Make sure to also avoid continuous stirring.
- Skip the scotch bonnet. Scotch bonnets are a classic Jamaican ingredient, but they are super spicy, so feel free to omit to keep this recipe mild.
Serving Suggestions
For a scrumptious Jamaican breakfast, pair it with any of the following:
Fried Dumpling or Jamaican Boiled Dumpling
Callaloo (Keto option)
Originally published in February 2019, updated April 2020 with updated copy and recipe card.
**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Jamaican Ackee and Saltfish (Paleo, Keto, Gluten-Free)
Ingredients
- ½ lb saltfish or 1 cup of my unrefined version of homemade saltfish
- 1 19oz can ackee I prefer Grace brand
- 4 tbsp coconut oil olive oil works too (add more if needed)
- 1 medium onion chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 medium tomato chopped
- 1 tbsp tomato paste
- 3-4 sprigs thyme stem on or de-stemmed
- ½ scotch bonnet finely chopped (skip if you don't want heat)
- 1 tsp black pepper
- ½ tsp paprika optional
- 2 garlic cloves chopped, optional
Instructions
- If using store bought saltfish, soak overnight and boil the next day to de-salt the fish. Use two forks to flake - skip this step if you are using my unrefined version of saltfish.
- Drain off the ackee in a colander and rinse with water. Set aside.
- Melt the coconut oil on medium heat.
- Saute the onion until soft and tender, then add the red and green bell peppers and tomatoes.
- Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.
- Remove the lid, increase the heat to medium, then add the saltfish and tomato paste to the skillet. Stir so the bell peppers and onions combine and cook for 5 minutes.
- Season the vegetables and saltfish with the thyme and scotch bonnet and stir, then add the paprika.
- Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the saltfish. Do not over fold/stir or the ackee will turn to mush.
- Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
- Garnish with black pepper prior to serving.
Notes
- Purchase store-bought salt fish or use my unrefined version instead! This recipe calls for about ½ pound salt fish or cod.
- Ackee must be picked and boiled properly before consuming it. It is difficult to find fresh ackee outside of Jamaica because, yes, it is considered poisonous if it is NOT cleaned/handled properly. However, don't let that deter you from making this amazing recipe! The Grace brand is the way to go!
- Be gentle when cooking with Ackee since it is a delicate ingredient. It is advisable not to overcook because it melts easily. Make sure to also avoid continuous stirring.
- Skip the scotch bonnet. Scotch bonnets are a classic Jamaican ingredient, but they are super spicy, so feel free to omit to keep this recipe mild.
This was amazing! I have a patient who used to live in Jamaica, and she has not had "real" Jamaican food in decades, other than what she used to prepare herself.
Made this along with the oxtail stew -- just delicious! Thank you for sharing!
Aww I am beyond happy to hear this.
Thank you for both pictures and explanation of how to handle the ackee, I have been fortunate to taste while in Jamaica visiting natives and absolutely great. ?
You are very welcome Kenisha