Culture & context
About this dish
Ackee and saltfish is recognised as Jamaica’s national dish and is commonly served for breakfast or brunch with fried dumplings, boiled green banana, breadfruit, bammy or plantain.
Did you know? Ackee is Jamaica’s national fruit, while ackee and saltfish is the national dish.
Food-safety note
Use canned ackee or commercially prepared frozen ackee unless you are experienced in safely selecting and cleaning fresh ackee. Never use unripe, unopened ackee or eat the seeds or inner membrane.
Equipment needed
- Large saucepan
- Colander
- Large skillet or sauté pan
- Chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring spoons
Ingredients
- 450 g (1 lb) saltfish, commonly made from salted cod
- 1 can ackee, about 540 g / 19 oz, drained gently
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 small green sweet pepper, thinly sliced
- 1 small red sweet pepper, thinly sliced
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
- 2 scallions, sliced
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- ¼ to ½ Scotch bonnet pepper, finely sliced, optional
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika, optional
Before the heat
Preparation steps
- Desalt the fishSoak saltfish in cold water for 4–8 hours, changing the water once or twice, or use the quick-boil method in the next step.
- Prepare vegetablesSlice the onion, sweet peppers, scallions and Scotch bonnet. Chop the tomatoes and mince the garlic.
- Drain the ackeePour the ackee into a colander. Rinse only if the packing liquid is strongly flavoured. Allow it to drain without pressing or breaking the pieces.
At the stove
Cooking instructions
- Cook and flake the saltfishPlace saltfish in a saucepan, cover with fresh water and simmer for 10–15 minutes. Taste a small piece. If still excessively salty, replace the water and simmer 5 minutes more. Drain, cool, remove skin and bones, then flake into bite-size pieces.
- Build the seasoning baseHeat oil in a wide skillet over medium heat. Add onion, sweet peppers and scallion; cook 3–4 minutes. Add garlic, thyme, Scotch bonnet and tomato; cook 2–3 minutes until fragrant but not mushy.
- Add the saltfishStir in the flaked saltfish and black pepper. Cook 3 minutes so the fish absorbs the seasonings.
- Fold in the ackeeReduce heat to low. Add drained ackee and fold gently with a wide spatula. Cook 3–5 minutes, just until heated through. Do not stir aggressively.
- Finish and serveTaste before adding any salt. Sprinkle with paprika if using and serve immediately.
Working timeline
- 0:00–0:10: Set up and chop seasonings
- 0:10–0:25: Boil, cool and flake saltfish
- 0:25–0:33: Sauté aromatics and saltfish
- 0:33–0:38: Fold in ackee and warm through
- 0:38–0:50: Prepare serving plates or accompaniments
Times are practical estimates. Pot size, meat cut, stove strength and ingredient temperature can change the finish time.
Chef’s tips
- Use a wide pan so the ackee can be folded instead of stirred.
- Keep the heat low after adding ackee; high heat makes it break apart.
- Taste the saltfish after boiling. The final dish usually needs no added salt.
Common mistakes
- Using fresh ackee that has not opened naturally or has not been safely cleaned.
- Skipping the taste test after desalting the fish.
- Overmixing the ackee until it becomes a paste.
What to serve with it
Side dishes
- Fried dumplings
- Boiled green banana and yam
- Roast breadfruit
- Bammy
- Fried ripe plantain
- Avocado when in season
Drinks
- Fresh limeade
- Ginger tea
- Coconut water
Storage & reheating
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a covered skillet over low heat or in short microwave intervals. Do not repeatedly reheat.
Editorial note
Jamaican households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-15.