Ackee and saltfish

Ackee and saltfish

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Learn how to make Jamaica’s delicious national dish which is ackee and saltfish




  1. If using store brought saltfish soak overnight and boil the next day to de-salt the fish then using two forks to flake – skip this step if you are using my unrefined version of saltfish
  2. Drain off the ackee in a colander and rinse with water and set asdie
  3. Melt the coconut oil on medium heat.
  4. Saute the onion until soft and tender then add the red and green bell peppers.
  5. Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.
  6. Remove the lid, increase the heat to medium then add the saltfish, thyme and tomato/paste to the skillet and stir so the bell peppers and onions combine cook for 5 minutes
  7. Season the vegetables and saltfish with the paprika, scotch bonnet and stir.
  8. Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the salfish. Do not over fold/stir for the ackee will turn to mush.
  9. Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
  10. Garnish with black pepper prior to serving