Ackee and saltfish might sound exotic, but it’s really approachable once you get the hang of it. This skillet version is fuss-free, using canned ackee and ready-made salted cod. It’s tasty and satisfying for a laid-back morning meal.
The Story Behind This Recipe
I first tried ackee and saltfish during a trip to Jamaica, where it’s a national dish. The combination of salty, flaky salted cod and the creamy, delicate ackee fruit was pretty new to me. It quickly became a morning favorite.
Back home, instead of hunting for fresh ackee, I use canned ackee, which is easy to find at Caribbean stores or online. It simplifies the process a lot, so you don’t have to soak or prepare fresh fruit.
I like to add bell peppers and onions for color and a little crunch while cooking. The flavors meld quickly in the skillet, and it smells great while cooking.
If you want to make brunch a little more special, this goes well with fried dumplings or toasted bread. Friends have always been curious and pleasantly surprised by the balanced taste.
Cleaning and soaking the salted cod is key to getting the salt level just right. It’s a small step that pays off, making the dish perfectly seasoned without being too salty.
Overall, this meal feels hearty without being heavy, great when you want something different from the usual eggs and bacon but still easy to make.
Cuisine: Jamaican
Course: Breakfast
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 can canned ackee, drained and rinsed
- 1/2 lb salted cod (saltfish), soaked overnight and shredded
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 scotch bonnet pepper, chopped (optional, for mild heat)
- 1/2 teaspoon black pepper
- 1/4 cup fresh scallions, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Step 1. Soak salted cod overnight in water, changing water a few times to reduce saltiness. Drain and shred into bite-sized pieces.
- Step 2. Heat vegetable oil in a large skillet over medium heat. Add sliced onion, bell peppers, and garlic. Sauté until softened, about 5-7 minutes.
- Step 3. Add shredded salted cod to the skillet. Cook for about 4-5 minutes, stirring occasionally.
- Step 4. Gently fold in the drained ackee, being careful not to mash it. Heat through for 3-4 minutes.
- Step 5. Add scotch bonnet pepper if using, black pepper, and a pinch of salt to taste. Stir gently.
- Step 6. Remove from heat and stir in fresh scallions and lime juice.
- Step 7. Serve warm with toasted bread, fried dumplings, or boiled green bananas.
Tips for Success
- Soak salted cod well to avoid overly salty results. Taste before adding extra salt.
- Handle ackee gently when folding it in to keep its creamy texture intact.
- If you don’t have scotch bonnet pepper, substitute with a small amount of chili flakes or omit for no heat.
- Serve immediately for best texture; ackee can become mushy if reheated too much.
Variations & Substitutions
- Add diced tomatoes for a bit of acidity and color.
- Swap salted cod for smoked mackerel if you prefer.
- Include diced potatoes or sweet potatoes sautéed with the vegetables for a heartier dish.
- Use fresh ackee if you can find it locally—just be sure to prepare it properly to remove toxins.
