Ackee & Saltfish


Ackee and Saltfish

Ackee and saltfish is a dish that easily pairs with rice, dumplings, and a variety of side dishes. A tasty option at any hour, enjoy this Jamaican favorite for breakfast, lunch or dinner.
Serves 2-4
*½-pound salt fish
fresh ackee soaked, or tinned ackee

  • 1 medium onion, chopped
  • 1 small sweet pepper (yellow/red or green), julienned
  • 1 medium tomato, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)
  • 2 stalks scallion, chopped
  • 1-2 tablespoons extra virgin olive oil

Salt and pepper to taste *

Put saltfish to soak in cold water for about 1 hour.

Pour off water; add fresh water and boil until tender.

De-bone and flake the saltfish.

Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.

Add flaked saltfish, fresh or canned ackee and black pepper.

Toss lightly; cover and allow to stand over low heat for about 2 minutes.