Ackee and Saltfish (Jamaican National Dish)
In short: Salted cod sautéed with onion, tomato and scotch bonnet, then folded with soft ackee that scrambles like eggs. Jamaica's classic breakfast. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 6 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Ackee and saltfish is Jamaica's national dish and the breakfast most people picture first. Ackee is a fruit that tastes mild and buttery, and once cooked its yellow flesh looks like soft scrambled eggs. Salted cod brings the savory punch, with onion, tomato, thyme and a little scotch bonnet. It is a weekend breakfast and a brunch favorite, served with fried dumplings, boiled green bananas, yam or roast breadfruit. Use only canned or fully ripe, naturally opened ackee.
Instructions
- Soak the saltfish in plenty of cold water for 6 hours or overnight, changing the water twice. Drain, then simmer in fresh water for 15 minutes until it flakes easily.
- Drain the fish and let it cool until you can handle it. Flake it into bite-size pieces, discarding skin and bones. Taste a piece, and rinse again if it is still very salty.
- Heat the oil in a large skillet over medium heat. If using bacon, fry it first until crisp. Cook the onion, scallions and garlic for 3 to 4 minutes until soft but not browned.
- Add the tomatoes, bell pepper, thyme and scotch bonnet. Cook for about 4 minutes until the tomatoes break down and the mixture looks jammy.
- Stir in the flaked saltfish and black pepper and cook for 3 minutes so the fish picks up the flavors.
- Add the ackee and fold it in gently, just 2 or 3 times. Warm it through for 3 minutes. Too much stirring turns the ackee to mush.
- Remove the thyme stalk, taste, and serve right away while hot.
Tips
- Never use raw or unripe ackee. Only fully ripe fruit that has opened naturally is safe, which is why most cooks outside Jamaica use canned ackee from Caribbean or international stores.
- No ackee? Soft scrambled eggs folded into the saltfish mixture make a different but good breakfast, and chopped steamed callaloo or spinach also works.
Questions and answers
Is canned ackee safe to eat?
Yes. Canned ackee from reputable producers is made from properly ripe, prepared fruit. Drain it and warm it briefly rather than cooking it hard.
What does ackee taste like?
Mild and slightly nutty, with a soft, creamy texture like scrambled eggs. Most of the flavor in the dish comes from the saltfish, onion and peppers.
What do you eat with ackee and saltfish?
Fried dumplings, boiled green bananas and yam, roast breadfruit and fried ripe plantain are the classic partners. Hard dough bread works too.
How long does it take to make Ackee and Saltfish (Jamaican National Dish)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Ackee and Saltfish (Jamaican National Dish)?
About 360 kcal per serving, with 34 g of protein, 6 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 6 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
