Ackee and saltfish might sound exotic if you haven’t tried it before, but it’s actually a pretty straightforward and satisfying breakfast from Jamaica. The creamy ackee pairs really well with the salty, flaky saltfish for a simple dish that feels homey without taking too much time. It’s fun to make, and tastes like a fresh start to the day.
The Story Behind This Recipe
I first tasted ackee and saltfish when I visited a small eatery in Jamaica years ago. It was served with fried dumplings and some plantains, and I was surprised by how gentle and comforting the flavors were. Unlike some strong seafood dishes, this one is mild but layered, with a texture that’s sort of like scrambled eggs but a bit silkier.
When I cook this at home, I don’t fuss too much with fancy spices. Just garlic, onion, and a little pepper along with some fresh thyme and a splash of lime juice is enough to bring out the best in the ackee and saltfish. Having those bright notes helps cut through the saltiness and gives the dish a fresh balance.
It’s one of those breakfasts you can serve on a casual weekend morning, maybe with some toasted bread or simple boiled green bananas if you want to keep it authentic. I also like it on flaky tortillas or alongside roasted potatoes for something a bit different. It feels like a cozy way to wake up without rushing or complicated prep.
If you’ve never cooked with canned ackee before, it’s quite forgiving and easy to handle. Just rinse it off gently and fold it in near the end. The whole process comes together in under 30 minutes, so it’s a nice option if you want something different but no-fuss to start the day.
Cuisine: Caribbean
Course: Breakfast
Servings: 2-3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 can of ackee, drained and rinsed gently
- 1/2 lb saltfish (salted cod), soaked overnight and boiled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 1/2 tsp fresh thyme leaves
- 1 tbsp vegetable oil
- Freshly ground black pepper, to taste
- Juice of 1/2 lime
Instructions
- Step 1. Drain and rinse the soaked saltfish. Flake it into bite-sized pieces, removing any bones or skin.
- Step 2. In a skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and scotch bonnet (if using). Sauté until soft and fragrant, about 3-4 minutes.
- Step 3. Add the flaked saltfish to the skillet and cook, stirring occasionally, for 5 minutes to let the flavors meld.
- Step 4. Add the ackee gently into the pan and sprinkle the thyme leaves over the mixture. Carefully fold everything together, being careful not to break up the ackee too much.
- Step 5. Cook for another 3-5 minutes until warmed through. Season with freshly ground black pepper and a squeeze of lime juice.
- Step 6. Serve warm, with your choice of sides like toasted bread, boiled green bananas, or fried dumplings.
Tips for Success
- Make sure to soak the saltfish overnight to remove excess salt, and boil it before cooking with it.
- If you don’t have canned ackee, frozen ackee is another option, though canned is most common outside the Caribbean.
- Be gentle when stirring the ackee to keep its delicate texture intact.
- Feel free to adjust the heat by including or leaving out the scotch bonnet pepper.
Variations & Substitutions
- Add diced tomatoes to the sauté step for a slightly fresher, juicier version.
- Use fresh thyme if you have it, but dried thyme works fine as well.
- Serve with avocado slices on the side for a creamy contrast.
- For a vegetarian take, omit the saltfish and add sautéed mushrooms or chickpeas instead.
