Ackee and Saltfish

by Judy Franklin-2 April 2026Medium

Prep Time15 min

Cook Time15 min

Total Time30 min

Servings4

Ackee and Saltfish is Jamaica’s national dish made with flaked salted cod, buttery ackee, and sautéed peppers, onions, and thyme. This quick, savoury recipe is loved any time of day, from breakfast to dinner!

Method

0
Rinse, then boil the salted codfish for 10 minutes to remove excess salt. Repeat process for as many times as needed, then drain, cool, flake, and set aside.
1
If using canned ackee, drain the liquid from the can using a strainer, then give it a quick rinse with cool water. You can also give it a brief parboil for 2–3 minutes. This helps it hold its shape during the cooking process. Drain and set aside.
2
Heat oil in a skillet over medium heat. Add onion, bell peppers, Scotch bonnet pepper, tomato, and thyme. Cook until fragrant and slightly softened.
3
Stir in the saltfish and cook for 2–3 minutes, allowing flavours to combine.
4
Gently add the ackee and black pepper. Stir carefully to avoid breaking the ackee. Cook for another 3–5 minutes or until warmed through. Adjust seasoning if needed, then serve hot and enjoy.