| |

A taste of Jamaica: Exploring Ackee and Saltfish

Ackee with Salted Fish - CaribbeanGreenLiving.com

Ackee and saltfish is a dish that is synonymous with Jamaica. It’s the national dish, a staple breakfast, and a symbol of the country’s rich history and culture. But what exactly is ackee and saltfish, and why is it so beloved?

Tracing the Roots of Ackee and Saltfish:

The ackee fruit, native to West Africa, arrived in Jamaica aboard slave ships during the 18th century. A readily available and affordable protein source, salted cod (saltfish) became a natural pairing. This delicious and resourceful combination not only nourished enslaved Africans but also became a symbol of resilience and innovation in the face of adversity.

Beyond the Canned: An Authentic Ackee and Saltfish Experience:

While canned ackee exists, nothing beats the freshness and taste of preparing the dish with whole ackee pods. However, handling ackee requires care due to its delicate nature. A gentle touch is crucial to prevent breaking the pieces into smaller ones.

Ackee Draining
Ackee Drained

Charlene’s Recipe: A Gift of Flavor:

My friend Charlene, a talented cook from ThatGirlCooksHealthy.com, shared her mother’s traditional recipe for ackee and saltfish. The recipe offered the option of adding garlic and bacon, reflecting the diverse preferences of Jamaican families. I opted for the garlic, adding a touch of extra flavor. A few drops of lemon juice enhanced the saltfish, creating a delightful balance.

A Culinary Connection to Tradition:

Charlene also shared that many Jamaican families enjoy ackee and saltfish as a Christmas breakfast tradition. This makes sense, considering the abundance of dishes prepared for a lavish Christmas dinner. Interestingly, Caribbeans often cook a special meal on the day before Christmas, enjoyed before or after midnight mass according to family customs.

Ackee and saltfish
Ackee with Salted Cod Fish

An Open Invitation to Culinary Exploration:

If you’re curious to explore this delicious dish, I encourage you to give it a try! Ackee can be found in most West Indian and Caribbean markets. While prices may vary, choose an ackee brand that fits your budget.

Remember, ackee is a delicate ingredient, so handle it with care. Be patient and enjoy the process of preparing this flavorful and culturally significant dish.

Ackee and Saltfish is More than just a dish

Ackee and saltfish is more than just food; it’s a part of Jamaican heritage. The dish is said to have originated in the 18th century when African slaves were brought to Jamaica to work on plantations. Ackee was readily available, and saltfish was a cheap and easy way to preserve protein.

Over time, ackee and saltfish symbolized Jamaican resilience and creativity. It’s a dish that is made with simple ingredients, but it is bursting with flavor and tradition.

A delightful treat

Embark on a journey of flavors with ackee and saltfish, a dish deeply rooted in Jamaican history and culture. To prepare this culinary masterpiece, follow these simple steps:


  1. Desalting: Allow the salt cod (salt fish) to soak overnight in cold water. This removes excess salt and ensures a perfectly balanced flavor.
  2. Boiling: Boil the ackee fruit until tender. Alternatively, use canned ackee for convenience.
  3. Chop and Prep: Finely chop onions, tomatoes, and any optional ingredients like Scotch Bonnet peppers.


  1. Sautéing: Heat oil in a pan and sauté the chopped onions until translucent.
  2. Adding Flavor: Add the desalted salt cod and cook for a few minutes until it flakes easily.
  3. Introducing Ackee: Gently fold in the boiled or canned ackee, ensuring the pieces remain intact.
  4. Spice it Up: Season with black pepper and pimiento for a touch of Jamaican warmth.
  5. Tomato Delight: Add chopped tomatoes for a burst of fresh flavor.

Finishing Touches:

  1. Optional Garnishes: Bacon and additional chopped tomatoes add a savory and vibrant touch.
  2. Serving Suggestions: Enjoy ackee and saltfish as a hearty breakfast or dinner alongside traditional accompaniments like breadfruit, hard dough bread, dumplings, fried plantains, or boiled green bananas.

Embrace the Flavors:

This culinary journey into ackee and saltfish is not just about delicious food. It’s a celebration of Jamaican heritage and a testament to the creativity and resilience that shaped this unique dish.

Additional Tips:

  • When handling ackee, be gentle as the pieces are delicate.
  • Adjust the amount of Scotch Bonnet peppers based on your spice preference.
  • Explore different combinations of vegetables and spices to personalize your ackee and saltfish experience.
  • This dish is typically served for breakfast but can also be enjoyed for lunch or dinner. It’s usually served with rice, peas, and plantains.

Here are some of the reasons why ackee and saltfish is so beloved:

  • Delicious and unique flavor combination
  • Simple to make
  • Affordable
  • A symbol of Jamaican heritage

Additional tips:

  • When buying ackee, make sure it is bright yellow and blemish-free.
  • Saltfish should be soaked in water for several hours before cooking to remove some of the salt.
  • Ackee and saltfish can be served with various side dishes, such as rice, peas, plantains, and callaloo.
  • Ackee and saltfish can also be used to make other dishes, such as ackee and saltfish fritters and ackee and saltfish soup.

So next time you’re looking for a new and exciting dish to try, give ackee and saltfish a chance. You won’t be disappointed!

Ready to embark on this culinary adventure? Let’s cook and savor the vibrant flavors of ackee and saltfish!

Ackee with Salted Fish - CaribbeanGreenLiving.com

Ackee and Saltfish

Ackee and Saltfish, a delicious dish from Jamaica usually served as breakfast or dinner alongside breadfruit, hard dough bread,dumplings, fried plantain, or boiled green bananas.
5 from 1 vote
Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Servings 4


  • Pack of dried salt cod skinless and boneless about 12 ounces
  • 1 can ackee rinsed and drained
  • 2 tablespoon of Olive oil
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 1 small onion chopped
  • 2 garlic cloves chopped
  • 1 to mato chopped or use one small tinned tomato
  • 1/2 red and 1/2 green bell pepper deseeded and chopped
  • 1/4 Scotch bonnet or 1/2 chilli stemmed, seeded, and finely chopped or 1/8 teaspoon of chilli powder
  • 1 scallion thinly sliced white part only
  • A few drops of fresh squeezed lemon juice optional, my version
  • ground black pepper to taste
  • Bacon – 4-6 rashes optional


  • Cover the saltfish in cold water and let it soak overnight changing the water several times (this removes most of the salt).
    Codfish Soaking
  • Bring a pan of cold water to the boil and gently simmer the fish for approximately 20 minutes (until the fish is tender and the salt has been removed. Any salt left should purely be for taste.
  • Remove the saltfish from the water and flake into pieces in a bowl.
    Shredded codfish
  • Open the tin of ackee and drain in a colander. As an additional precautionary measure pour tepid salted water over the ackee to ensure it is thoroughly clean.
  • Heat the oil of your choice in a frying pan.
  • Sautee the onion and scallion on medium until transparent (not golden)
  • Add the bell peppers and tomatoes to the pan before seasoning with thyme, garlic and the scotch bonnet.
  • Continue to stir fry the vegetables, rotating the pan then add the flaked salt fish and a few drops of lemon juice.
  • Add the Ackee to the frying pan with the saltfish and vegetables. Allow the ackee to heat through before removing from the stove (ensure to stir gently to avoid breaking-up the Ackee)
  • Garnish the ackee and saltfish with black pepper and remaining scallions if preferred.
    Ackee and saltfish


Saltfish or Bacalao or Salt Codfish must be desalted several hours and preferably overnight before making Ackee with Saltfish. The water must be changed at least 3 – 4 times.
If you have desalted the fish too much, when cooking the ackee with saltfish, add a very small amount or salt or fish seasoning.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.