Ackee and saltfish

Ackee and saltfish

Learn how to make Jamaica's delicious national dish which is ackee and saltfish
Course Main Entree
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 382kcal
Author Charla


  • 1 pack of saltfish or 1 cup of my unrefined version of homemade saltfish¬†
  • 1 large can of ackee
  • 1/2 a red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1 medium tomato chopped + 1 tbsp of tomato paste
  • 2-3 sprigs of thyme
  • 1/2 tsp of paprika
  • 1 tsp of black pepper
  • 1/2 scotch bonnet finely chopped (skip if you don't want heat)
  • 4 tbsp of coconut oil


  • 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
  • Drain off the ackee in a colander and rinse with water and set asdie
  • Melt the coconut oil on medium heat.
  • Saute the onion until soft and tender then add the red and green bell peppers.
  • 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, thyme and tomato/paste to the skillet and stir so the bell peppers and onions combine cook for 5 minutes
  • Season the vegetables and saltfish with the paprika, scotch bonnet and stir.
  • 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.
  • 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


Calories: 382kcal | Carbohydrates: 31g | Protein: 7g | Fat: 28g | Fiber: 7g