Ethnic Exchange

Ackee and Saltfish Recipee

National dish of Jamaica

Ackee and Saltfish

To prepare the dish, salted cod or Haddock is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices. It is typically served as a breakfast along with bread (typically hard dough bread), breadfruit, yams, dumplings, fried plantains, boiled green bananas or festivals, a Jamaican fried cormeal dumpling. Ackee and Saltfish is also served along with rice and peas or plain white rice.


Serves 2-4
1/2 pound salt fish
fresh ackee soaked, or substitute with canned ackee
1 medium onion, chopped
1 medium tomato, chopped
2 cloves of garlic, minced
Optional: 1 teaspoon scotch bonnet pepper, chopped finely (omit if you do not want it spicy)
2 stalks scallion, chopped
Optional: 1 small sweet pepper (yellow/red or green), julienned
1-2 tablespoons extra virgin olive oil
salt and pepper to taste


Put saltfish to soak in cold water for about 1 hour.
Pour off water; add fresh water and boil until tender.
De-bone and flake the saltfish.
Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.
Add flaked saltfish, fresh or canned ackee and black pepper.
Toss lightly; cover and allow to stand over low heat for about 2 minutes.

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