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Jamaican ackee and saltfish recipe

Jamaican ackee and saltfish recipe

There is never a right time to trying the Jamaican National, have it for breakfast, lunch or even dinner. Ackee and saltfish go well with just about anything.
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Side Dish
Cuisine Jamaican
Servings 4 Servings
Calories 180 kcal


  • 2 Canned Ackee
  • 1 lb Saltfish
  • 1 Onions Sliced
  • 1 Small tomato Diced
  • 1 Sweet bell pepper Or ½ red and ½ green like I did
  • 1 Stalk scallions Chopped
  • 2 Sprig thyme
  • ¼ Scotch bonnet pepper Seeds removed
  • ½ tsp Black pepper
  • 2 tbsp Cooking oil


  • Soak the saltfish for a minimum of two hours in cold water.
  • Pour way the water.
  • In a saucepan, place the saltfish and cover with fresh water. Put to boil on medium heat for 15 minutes.
  • Removed from heat and pour away the hot water. Wash the fish in cold water to cool it.
  • Remove the fish skin and debone the saltfish. Flake the saltfish and set aside.
  • On medium fire, heat the oil in a cooking skillet. Add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions and sauté 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


  • If you soaked the saltfish overnight you might have to add a little salt back to the pot.
Keyword Jamaican ackee and salt fish recipe