Ackee and saltfish is Jamaica’s national dish, but you don’t need to be on the island to enjoy it. This version keeps things simple and approachable, focusing on familiar ingredients with just enough seasoning to bring it all together. It comes together quickly, so it’s a nice way to switch up your usual breakfast routine.
The Story Behind This Recipe
I first tried ackee and saltfish on a trip to the Caribbean, and what stuck with me was how satisfying it felt to start the day with something both flavorful and balanced. The ackee has this smooth, almost creamy texture while the saltfish adds just enough saltiness and heartiness without being overpowering.
When I recreate it at home, I usually use canned ackee for convenience — fresh ackee can be tricky to handle and needs care to prepare properly. Rinsing and gently cooking canned ackee helps keep it from getting mushy while soaking in the flavors from the spices and sautéed onions.
This dish is especially good served with some toasted bread or fried dumplings. Adding some diced tomatoes or a splash of Scotch bonnet pepper sauce is a nice way to personalize it too. It feels cozy but not heavy — just right if you want something different but not complicated.
Over time, I’ve learned to keep the saltfish soaking minimal as canned versions can be milder; the dish really benefits from that slightly briny kick, balanced by a little fresh pepper and a squeeze of lime when plating. It’s a small step that brings everything alive.
Cuisine: Jamaican
Course: Breakfast
Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 can canned ackee, drained and rinsed
- 8 oz salted cod (saltfish), soaked overnight and drained
- 1 medium onion, thinly sliced
- 1 tomato, diced
- 1 garlic clove, minced
- 1 small Scotch bonnet pepper or substitute, finely chopped (optional)
- 2 tablespoons vegetable oil
- Freshly ground black pepper to taste
- 1/4 cup chopped scallions
- Lime wedges for serving
Instructions
- Step 1. Start by rinsing the soaked saltfish and patting it dry. Flake the fish into bite-sized pieces, removing any bones or skin.
- Step 2. Heat oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
- Step 3. Add the flaked saltfish and cook for 5-7 minutes, stirring occasionally.
- Step 4. Stir in the diced tomato and Scotch bonnet pepper (if using). Cook for another 3 minutes until the tomato softens.
- Step 5. Gently fold in the drained ackee and scallions, being careful not to break up the ackee too much.
- Step 6. Cook for another 5 minutes until heated through. Season with black pepper to taste.
- Step 7. Serve immediately with lime wedges on the side.
Tips for Success
- Soak the saltfish overnight or for at least 6 hours to reduce saltiness, changing the water once or twice.
- Use canned ackee for convenience and safety; fresh ackee must be prepared carefully to avoid toxicity.
- If you don’t have Scotch bonnet pepper, use a milder chili or omit it altogether.
- Avoid stirring the ackee too vigorously to keep the texture intact.
Variations & Substitutions
- Add diced bell peppers for extra color and crunch.
- Serve with fried dumplings or boiled green bananas for a fuller traditional breakfast.
- Swap salted cod for smoked mackerel or another flaky smoked fish.
- Mix in fresh herbs like thyme or parsley to brighten things up.
