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Ackee and Saltfish

Name: Ackee and Saltfish
Total time: 40 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 400g Ackee (canned or frozen); 300g Salt Cod; 1 Onion; 2 Tomato; 1 Bell pepper; 1/2 Scotch Bonnet Pepper; 2 tbsp Vegetable Oil; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Jamaica's national fruit cooked with salt cod — the island's signature breakfast and national dish.

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📖 The Story Behind This Dish

Ackee, Jamaica's national fruit, is native to West Africa and comes with a unique rule: it's eaten only once the pod has ripened and opened naturally (unripe fruit is toxic). Its soft yellow flesh has a texture like scrambled eggs and goes beautifully with salty cod, tomato, and onion. It's Jamaica's national dish, essential at Sunday breakfast and on holidays.

🌆 Where it's eaten: On Sunday morning before church, a steaming platter of ackee and saltfish is set on the family table.

🥕 Ingredients (serves 4)

Ackee (canned or frozen) 400g
Salt Cod 300g
Onion 1
Tomato 2
Bell pepper 1
Scotch Bonnet Pepper 1/2
Vegetable Oil 2 tbsp
Black Pepper A pinch

👩‍🍳 Instructions

Soak the salt cod overnight to remove the salt, then boil and flake it.
Sauté the onion, tomato, and bell pepper in oil until fragrant.
Add the chili and keep cooking.
Add the flaked cod and toss together.
Gently fold in the ackee without breaking it up and heat just until warmed through.

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