Ackee and saltfish is Jamaica’s national dish, combining tender salted cod with creamy ackee fruit. This skillet version is straightforward and comes together quickly, making it a nice choice for breakfast or brunch.
The Story Behind This Recipe
I first tried ackee and saltfish during a trip to Jamaica, where it was a hearty start to humid mornings. The combination of the salty fish and the mild, creamy ackee really stood out. When I adapted it for home cooking, I aimed to keep it simple but still true to the dish’s character.
Cooking this skillet dish at home usually takes under 30 minutes. I like to use canned ackee, which is widely available and cuts down prep time. Salted cod needs to be soaked to remove excess salt, which is an important step many beginners might overlook.
One thing I’ve noticed is that this dish feels rustic but can be adjusted easily. Adding things like tomatoes, onions, or Scotch bonnet pepper adds extra layers of flavor. I usually serve it with fried dumplings or bread for a filling meal.
It’s a versatile recipe. Sometimes, I make it for breakfast, and other times it works for a light dinner. It’s warm and comforting but not heavy, which is why it remains a favorite whenever I want something a little different but uncomplicated to prepare.
Cuisine: Jamaican
Course: Breakfast
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 cup salted cod (saltfish), soaked overnight and shredded
- 1 can (12 oz) ackee, drained and rinsed
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper or habanero, seeded and chopped (optional)
- 2 tablespoons vegetable oil
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- Salt, if needed
- Chopped scallions or parsley, for garnish
Instructions
- Step 1. Drain the soaked salted cod and remove any bones. Shred it into bite-sized pieces.
- Step 2. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions, bell pepper, and Scotch bonnet pepper if using. Cook for 3-4 minutes until softened.
- Step 3. Add the minced garlic and thyme leaves; cook for another minute until fragrant.
- Step 4. Add the shredded salted cod and cook, stirring occasionally, for about 5 minutes until the fish flakes and warms through.
- Step 5. Gently fold in the drained ackee, being careful not to mash it. Cook for 3-4 minutes to heat the ackee completely.
- Step 6. Season with freshly ground black pepper and add salt only if necessary (the fish may still be salty).
- Step 7. Remove from heat, garnish with chopped scallions or parsley, and serve hot.
Tips for Success
- Soak salted cod overnight in plenty of water, changing the water once or twice, to reduce saltiness.
- Handle ackee gently; it is delicate and breaks apart easily.
- If you don’t have Scotch bonnet peppers, any hot chili or a pinch of cayenne can add a little heat.
- Serve with fried bread, boiled green bananas, or steamed dumplings for a traditional touch.
Variations & Substitutions
- Add diced tomatoes for a little acidity and color.
- Use fresh ackee if you have access to it; cook gently to avoid over-softening.
- Try adding a squeeze of lime or lemon juice before serving for a hint of brightness.
- For a milder version, omit chili peppers and focus on thyme and bell peppers.
