Jamaican Ackee And Saltfish Recipe
This post is the authentic Jamaican ackee and saltfish recipe that you have been looking for. If the Jamaican National Dish is one of your favourites, and you’re ready to learn how to cook ackee and saltfish, you’re in the right place. Whether the ackee and saltfish recipe uses canned or fresh ackee fruit, the following is a step-by-step guide. Bring the ackee fruit flavour to your kitchen.
Is it safe to eat ackee fruit?
Before we even get started, let’s answer the big question: Is it safe to eat the ackee fruit? Obviously, it is, as Jamaicans have been eating the fruit for decades now with little to no fatalities. Ackee is the national fruit of Jamaica and a key ingredient of the national dish.
However, the ackee fruit is only safe to eat at a particular stage of maturity. Young, unripe ackee fruit is poisonous and unsafe to eat, and can be fatal if consumed. The ackee fruit is ripe and fully mature when the pods split open naturally, revealing the edible fruit. If the pods are forced open and the fruit is eaten, that is when it is detrimental to eat the ackee fruit.
All Jamaicans know that it is wise to leave the ackee fruit on the ackee tree to open before using, just as we did with the ackee used in this recipe post.
What is ackee and saltfish
Ackee and saltfish is the national dish of Jamaica, and Jamaicans eat it at any time of the day – at breakfast, lunch, and dinner. We only change what we accompany it with.
Traditionally, the recipe is made with fresh ackee fruit and saltfish that have bones and skin. However, technology and the desire to spend less time in the kitchen have led to the popularity of canned ackee and boneless fish. And even though this is great in many ways, such as making ackee available in countries where it doesn’t grow, nothing beats the recipes that use the fresh fruit.
Saltfish is salted cod that has been dried to preserve it; therefore, you will need to rehydrate it to remove as much of the salt as possible before using it. One way we do this is by soaking the saltfish overnight.
The great flavour of the ackee and saltfish only comes together when you add herbs and spices such as thyme and scotch bonnet pepper.
Ackee and saltfish recipe ingredients
Ackee is the main ingredient, and you can use canned or fresh ackee fruit. In this section of the post, I am using fresh ackee fruit; however, the recipe card below uses canned ackee. The instructions that immediately follow this section state which steps to eliminate if you’re using canned ackee. Here is the list of ingredients for the ackee and saltfish recipe.
- Ackee: If you’re unable to obtain fresh ackee, use canned ackee. The best brand for the ackee and saltfish recipe is the Grace brand.
- Saltfish: I only use saltfish that has bone and skin, just as with this recipe. It does take more time to prepare, but I prefer the texture of the bone-in fish over the boneless, skinless variety.
- Bell pepper: To make my ackee and saltfish dish look appealing, I always use both red and green bell peppers. And because both peppers have a different taste, they add a distinct flavour to the dish.
- Onion: As long as you’re not using red onion, any other onion will work in ackee and saltfish.
- Garlic:
- Tomato: Some people don’t like tomato in their ackee and saltfish, and it can overpower the dish, so use it sparingly.
- Scallion: Scallion (green onion) and the two ingredients that follow are essential to any Jamaican cooking.
- Thyme: Essential for that Jamaican flavour.
- Scotch bonnet pepper: Essential for that Jamaican flavour.
- Black pepper: Use to your liking. Give the dish an extra kick.
- Salt: This is optional. It depends on how well you removed the salt from the saltfish.
How to cook Jamaican ackee and saltfish
- Preparing fresh ackee: remove the ackee fruit from the pods. Then, you want to remove the ackee seeds from the fruit. The bigger seeds are easier to remove, but you may have to cut the smaller ones to remove them. Also, remove the pink membrane that’s in the centre of the ackee fruit. Give the ackee a thorough wash before pre-boiling it until it is as soft as the ackee you get in a can. Usually, we cook the ackee in the same water as the saltfish is cooked in, so that the ackee will absorb some of the salt flavour.
Canned ackee and saltfish recipe
- Preparing the saltfish: Wash away the excess salt from the saltfish and soak it; the longer the better. Overnight is recommended. Then put it to boil for about 10-15 minutes. Scalding the saltfish helps to remove more of the salt and rehydrate it. Remove the bone and skin from the saltfish, flake it and set it aside.
- Preparing the green seasoning: Chop all the green seasoning ingredients, including scallion, onion, garlic, and pepper. Sauté the chopped vegetables to soften before adding the flaked saltfish to the pot.
- Combine the ackee: If you’re using canned ackee, drain away all the excess water before adding it to the pot. Whether you’re using fresh ackee fruit or canned ackee, the cooked ackee can sometimes be very soft. If stirred too much or too vigorously, it can turn your ackee and saltfish into a mushy paste. Be gentle when combining the ackee with the other cooked ingredients.
Is ackee like scrambled eggs?
The answer is no, ackee is not like scrambled eggs. Ackee does not taste like eggs, nor does it have the same texture; therefore, it’s not a substitute for eggs. However, Jamaicans do eat ackee at breakfast and often use it as a filling in a sandwich on bread.
What goes with ackee and saltfish?
Jamaicans eat ackee and saltfish just like they eat other traditional dishes, such as callaloo, saltfish and butterbeans, or steamed cabbage. It’s eaten as breakfast, lunch or dinner. Popular sides that pair well with ackee and saltfish include fried dumplings, hard food, roast breadfruit, and plain rice. My personal favourite accompaniment to ackee and saltfish is pumpkin rice, coconut rice. See the best Jamaican ackee and saltfish recipe below.
Jamaican ackee and saltfish recipe
Ingredients
Method
- Wash away the excess salt from the saltfish and soak it in cold water for at least two hours. Soaking overnight is better.
- Pour way the water. Pour away the water. In fresh water, scald the saltfish for 10-15 minutes.
- Remove from the heat and pour away the hot water. Wash the saltfish in cold water to cool it. If using boneless saltfish, flake and set it aside. Otherwise, remove the skin and debone the saltfish. Flake the saltfish and set aside.
- Heat the oil in a skillet pan over medium heat and sauté the onion, garlic, scallions, sweet pepper, tomato, and scotch bonnet pepper for 3 minutes.
- Add the flaked saltfish and cook for another 3 minutes.
- Add the ackee, lower the heat and let it simmer for another 10-15 minutes
- Add the black pepper, turn the heat off and serve.
Nutrition
Notes
- If you soaked the saltfish overnight you might have to add a little salt back to the pot.
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I loved this when we were in Jamaica. I really have to try making it myself.
I make this recipe to make myself feel like home 10/10 everytime. I wish ackee was cheaper in the UK. For my vegetarian partner we use palm hearts or jackfruit
Taste incredible, love ackee. Always make this and have it with fried dumpling.
Hi Taylor, yes ackee does go well with fried dumpling
Tried ackee and saltfish on holiday in Jamaica and couldn’t get enough. Tried this recipe and it tasted the same as the ackee and saltfish I had on holiday. Thanks for sharing
Cooked this yesterday and it turned out great. My first time having ackee and saltfish and I loved it. I will try more recipe
Thanks for the recipe. Had to cook ackee and saltfish for my Jamaican friend and she said I done a great job!
Saltfish and Ackee is my favorite dish. My Aunt Laurel in Grand Cayman makes it for me when I’m there. Thank you for the recipe.
You are welcome, glad you like it. Thanks for stopping by
I grew up in Jamaica and our saltfish and ackee NEVER had bell peppers, that’s an American addition.
Maybe you’re one of the Jamaicans who grew up very poor and couldn’t afford bell pepper/sweet pepper as we Jamaicans called it, so you NEVER put it in your ackee
This is basically the same recipe I use except I dont use hot pepper or scallion. Never liked it in this particular dish. Sometimes I even throw in some bacon. I’d have to disagree with Grace being the best brand. I prefer Governor’s Choice. The ackee is a bit more firm and doesn’t break as easily but still soft.
Hi Lesa I can get fresh fish on tesco pre packed salt fish would that be ok x
Hi Haylet, yes pre-packed salt fish work just fine.
I added 1/2 tablespoon granulated garlic and 1 cup of water before allowing it to simmer. Absolutely top tier recipe.
I like a lot ackee and saltfish, it was a love from the first bite 😋 few years ago. I tried to cook it for the first time, following your recipe. Thanks Lesa, I made it and I
enjoyed it 😋
Just made mi salt fish and ackee… deliciously deliciousssssss.
What is the best way to get rid of the smell from cooking saltfish.
I am enjoying my Ackey and salt fish now for lunch. Thank you so much for the recipe. To get rid of the smell of cooking fish I always simmer a small pot with water, cinnamon powder and cloves at the same time I am cooking fish.
My favourite food in the whole world! I normally order but decided to cook myself and followed your instructions..
It came out perfect 👌🏼
Do you have to drain the ackee?
A simple, authentic recipe to follow. Taste absolutely delicious. Many thanks for sharing 👍
Amazing awesome 👏 recipe thank so much my whole family loved it ,it was the best salt fish and Ackee I’ve made so far thank 👍👍👍👍
Amazing, thankyou so much, I’ve really impressed my family!
Amazing, really delicious, I’ve really impressed my family!
I am reading “When No On is Watching” by Alyssa Cole and keep stopping to look up the Carribean food mentioned throughout the storyline. I can’t wait to try my hand at this recipe after I find a good spot for the canned achee in Denver,Co. Thank you for this recipe!!
I use to eat ackee and codfish a lot when I lived New York. I can’t find salted cod where I live now. Can I use salted pollock?
If you have an Asian market they might have it or a Mexican market it’s called Bacalao. That’s where I have been able to find it on the west coast. The ackee I usually get off Amazon.
Just made this, I’m Jamaican on both sides but I never learned the recipe for my favorite breakfast. If you’re like me and looking for something authentic, try this! I added a tiny bit of ketchup to the peppers and salt fish (before you add the ackee) and it was perfect. Thank you!!
100% Authentic Jamaican recipe – delicious with some white rice (imo) hard dough bread, or a fried dumpling 😉
Am not so keen on other “interpretations” of these traditional recipes by other chef’s so I’m real glad to have found this one:))
No rating as I am making it next week. The recipe says “2 canned ackee” Does this mean two cans of ackee (if so, what size can) or use 2 ackee from a can?
Donna you dumb dumb. Cause you are not smart human. You need help. Get help. Please for your sake and ours.
Be nice…be glad folks are open to trying new things
That’s what I want to know, “can” isn’t a measurement. There’s 3 different sizes in the shop I got mine
Loved it
Loved it thank u
It’s absolutely delicious
Thank you for sharing this recipe.
Awesome recipe, just like how I would make it for my family.
Thank you Janice!
I’d been wanting to cook this and rice and peas for many years but was a bit scared. But I pretty much followed your recipes for both and my first attempt came out better than any take away I have ever had. Only my friends mum’s versions could possibly top it. I’m now on my third go.
Thank you for clear and easy to follow recipes with good explanations about the differing ingredients.
I previously ate ackee & salt fish but never made it. Thanks for sharing …this was my first time trying it…came out quite good and I like the fairly short cooking time. 👍🏾
So glad I found your amazing page! I’ve searched high and low for the closest recipes to what I love eating, and it’s fine people use different ingredients but this site is the best and most authentic, however my money alarm goes off every time I buy Ackee now, £6 a tin! Lord have mercy 😂
Very good!!! Thorough instructions.
Thank you. 😄
my first time making this & i just wanna thank you because my ancestors are smiling bc it tastes so goooood!!! followed the recipe step by step & now it tastes like i have done this my whole life
Glad to hear that Lauren
I usually expect a little garlic…Fid uou omit on purpose?
Hi David, you can add garlic if you like. Garlic in ackee have an unique taste so you will find that some people use it and some don’t.
This was so easy to follow, and it was the best one I ever made. Thank you.
Made ackie on good friday my daughter love it thanks
Wow. This recipe is amazing!
I’ve had to make a few changes/
Used pre-pack saltfish. Didn’t drain as was in a rush. Didn’t have enough saltfish so used what I had (half) and made up with a bit of salt and some MSG for meatiness
Had no tomato so used two yellow bell peppers and 3/4 teaspoon of tomato paste
Had no scotch bonnet pepper do used a home grown cayenne pepper. Plenty of spice and a perfect compliment to the tomato paste.
I’m aware that my recipe is not authentic, but damn does it taste good 😁😁
You put your twist on it and make it your our. The recipe here is a guide and not everyone will have all the ingredients listed but as long as it come out good!
8/4/2024 I’m making this now as per the recipe its coming out great!! Gave it a taste test and I’m very pleased. Thank you.
I made this for my Mother in law and son, both from Jamaica and they absolutely loved it hands down. They were so happy, big bites with eyes closed. I knew it was a success. Thank you and I look forward to making more recipes from you.
Thank you Catherine. Look forward to hearing more happy experiences with the recipes
Huge hit. Forgot to leave stars.
Hey!! Love your recipes so much.
Is there a substitute for saltfish that you can suggest? Not vegan, but like any other kind of fish?
Thank you!
Hi R, I don’t know any substitute for saltfish. But you if you have fried fish you can break it up and use that. Jamaicans loves pork with in ackee, I don’t eat pork so I can’t confirm if it is as good as they say.
I tried your recipe and it was delicious. Thanks for sharing! 😀
Very good my ackee is in a can but its better than nothing