Jamaica
Ackee and Saltfish (Main)
Shared by Christine Taylor-Gordon
Prep15-20 minutes
Cook15 to 20 minutes
Serves4-6
DietaryFish (Salted codfish)
Method
- De-Salt the Fish: Place the salted codfish in a pot, cover with cold water, and bring to the boil. Drain the water, refill with fresh water, and boil again for 10-15 minutes to reduce excess salt. Drain, let cool slightly, remove any skin/bones, and flake the fish into bite-sized pieces.
- Sauté the Aromatics: Heat 2 tablespoons of vegetable oil in a large skillet over a medium heat. Add the chopped onion, sliced sweet bell pepper, spring onions, diced tomatoes, minced garlic, and fresh thyme. Sauté for 5-7 minutes until softened and fragrant.
- Add the Saltfish and Spice: Stir in the flaked saltfish and Scotch bonnet pepper (whole for mild heat, or finely diced for extra spice). Cook together for 3-5 minutes so the fish absorbs the flavours.
- Fold in the Ackee: Gently add the drained canned ackee to the pan. Season with plenty of freshly cracked black pepper. Gently fold the ackee into the mixture using a spoon or spatula – be careful not to over stir, as the delicate ackee can easily break down into a paste.
- Simmer and Serve: Cover the pan and let it simmer on low heat for 3-5 minutes until heated through. Remove the sprigs of thyme (and whole Scotch bonnet) before serving warm.
The story behind the dish
Jamaica's Iconic National Dish:
Ackee and Saltfish carries deep historical roots. Salted codfish was introduced to the Caribbean during the 18th century as a long-lasting, protein-rich food, while ackee fruit was brought to the island from West Africa. When cooked together with sweet peppers, onions, tomatoes, and Scotch bonnet peppers, the delicate yellow ackee fruit takes on a savoury, creamy, scramble-like texture that perfectly balances the salty fish.
It is traditionally accompanied by Jamaican Festivals - crispy, oblong, sweet fried cornmeal fritters.