📝 About This Recipe
Embark on a culinary journey to the heart of the Caribbean with Jamaica's legendary national dish. This vibrant breakfast masterpiece marries the delicate, buttery texture of tropical ackee fruit with the savory, umami depth of flaked salted cod. Sautéed with a colorful medley of aromatic scotch bonnet peppers, sweet bell peppers, and fresh thyme, it is a soul-warming explosion of flavor that perfectly balances salty, spicy, and creamy notes.
🥗 Ingredients
The Fish
- 1/2 lb Salted Cod (Saltfish) (dried and salted, bone-in or boneless)
The Fruit and Aromatics
- 1 can Ackee (19oz/540g, drained and rinsed very gently)
- 3 tablespoons Vegetable Oil (or coconut oil for extra richness)
- 1 medium Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (Green Onions) (chopped)
- 1/2 Scotch Bonnet Pepper (seeded and minced (use less for milder heat))
- 4 sprigs Fresh Thyme (leaves removed from stems)
Vegetables and Seasoning
- 1/2 medium Red Bell Pepper (julienned)
- 1 medium Tomato (diced)
- 1 teaspoon Black Pepper (freshly cracked)
- 4-5 whole Pimento Berries (Allspice) (crushed slightly)
- 2 strips Bacon or Salt Pork (optional, diced for extra smoky depth)
👨🍳 Instructions
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1
Place the salted cod in a medium pot and cover with cold water. Bring to a boil and let it simmer for 15-20 minutes to remove excess salt. Taste a small piece; if it is still too salty, drain and boil again in fresh water for another 5-10 minutes.
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2
Drain the fish and let it cool slightly. Once handled, use your fingers or a fork to flake the fish into bite-sized pieces, ensuring you remove any small bones or skin.
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3
While the fish boils, prepare your vegetables. Slice the onions, julienne the peppers, and mince the garlic and scotch bonnet carefully.
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4
In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat. If using bacon or salt pork, fry it now until the fat is rendered and it becomes slightly crisp.
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5
Add the sliced onions to the pan and sauté for 3-4 minutes until they become translucent and soft.
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6
Stir in the garlic, scallions, scotch bonnet pepper, and thyme leaves. Cook for another 2 minutes until the aromatics release their fragrance.
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7
Add the julienned red bell peppers and diced tomatoes to the skillet. Cook for 3-5 minutes until the tomatoes begin to break down into a light sauce.
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8
Gently fold the flaked saltfish into the vegetable mixture. Stir well so the fish absorbs the flavors of the aromatics and oil.
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9
Drain the canned ackee carefully in a colander and rinse with cool water. Note that ackee is very delicate and can easily turn into mush.
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10
Add the ackee to the skillet. Instead of stirring vigorously, use a spatula to gently fold the ackee into the fish and vegetables to keep the lobes intact.
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11
Sprinkle the freshly cracked black pepper and crushed pimento berries over the dish. Do not add salt, as the fish usually retains enough saltiness.
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12
Cover the pan and let everything simmer together on low heat for 5 minutes. This allows the ackee to heat through and soak up the seasoned oils.
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13
Give it one final, very gentle toss, remove the pimento berries if desired, and serve immediately while steaming hot.
💡 Chef's Tips
Always taste your saltfish after the first boil; you want it savory but not overwhelming. Treat the ackee like gold—never over-stir it, or you will end up with a yellow paste rather than beautiful chunks. If you can't find scotch bonnet, a habanero is a good substitute, but start with a small amount. For a more authentic flavor, use coconut oil or add a tablespoon of butter at the very end for a silky finish.
🍽️ Serving Suggestions
Serve with 'Fried Dumplings' (Johnny Cakes) for the ultimate texture contrast. Pair with boiled green bananas, yellow yam, and sweet potato for a traditional 'Hard Food' breakfast. Enjoy with a side of fried sweet plantains to balance the saltiness with caramel sweetness. A hot mug of Jamaican Blue Mountain coffee or ginger tea is the perfect beverage accompaniment.