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Jamaican Ackee and Saltfish:
A quintessential Jamaican meal made with Ackee, Saltfish, onions, tomatoes, bell peppers and infused with garlic, thyme and spices. Hearty and satisfying a taste bud sensation. This recipe is made with canned ackee instead of fresh ackee and tastes just as delicious.
Ackee and saltfish is the National dish of Jamaica, made with salted codfish and the national fruit ackee. Jamaican ackee and saltfish is very easy to make and is perfect as a main meal or side dish.
Here’s what you will need for a delicious ackee & saltfish dish:
- Canned Ackee
- Saltfish
- Tomato
- Bell Peppers
- Scotch Bonnet Pepper
- Thyme
- Black Pepper
Here two different colour bell peppers are used, you can choose to use both or only one. Either fresh or dry thyme will work just as well.
If you soaked the saltfish overnight, you may need to add a little more salt to taste. Though, the saltfish should be sufficient on its own to season the pot.
How to Make/Cook Ackee and Saltfish?
First, start by washing away excess salt from saltfish; then soak it for around 2 hours, recommended (soak more if required). Remove skin & bone before flaking. Alternatively, you can use skinless and boneless saltfish.
As ackee is delicate stir gently when adding to pot to avoid mashing. Ideally the ackee should remain whole not mushy.
What goes well with Ackee and Saltfish?
You can have Ackee and Saltfish any time of day served with fried dumplings, fried or roasted breadfruit, hard food or any rice dish.
Here is the complete Ackee and Saltfish recipe:
Course: Breakfast, Evening Meal or as a Side Dish
Cuisine: Jamaican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 180 kcal
Ingredients for Ackee and Saltfish
- 2 Canned Ackee
- 1 lb boneless salted codfish
- 1 Onion Sliced
- 1 Tomato Diced
- 1 Sweet Bell Pepper Or ½ Red and ½ Green
- 1 Stalk Scallion Chopped
- 2 Sprig Thyme
- ¼ Scott Bonnet Pepper Seeds Removed
- ½ tsp Black Pepper
- 2 tbsp Cooking Oil
Steps to Make Ackee and Saltfish
- Soak saltfish in cold water for minimum 2 hours or overnight.
- Pour away the water.
- Next boil saltfish with fresh water for 15 minutes on medium heat.
- Remove hot water from saltfish and wash fish with cold water.
- Remove the skin and debone the saltfish or you can use skinless and boneless saltfish.
- On a 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 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.
Nutritional Value of Ackee and Saltfish / Codfish (Per 100gm)
Calories: 180kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 352mg | Potassium: 219mg | Dietary Fibre: 1g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 2% | Iron: 1%