📝 About This Recipe
Widely celebrated as the national dish of Jamaica, Ackee and Saltfish is a harmonious marriage of textures and bold, savory flavors. The buttery, delicate fruit of the ackee mimics the appearance of scrambled eggs, perfectly balancing the salty, firm flakes of cured cod. Infused with aromatic thyme, scotch bonnet heat, and sautéed vegetables, this breakfast staple offers an authentic taste of the Caribbean islands in every bite.
🥗 Ingredients
The Fish
- 1/2 pound Salted Cod (bone-in or boneless skinless)
- 4 cups Water (for boiling)
The Ackee
- 1 can Canned Ackee (19 oz, drained carefully to avoid breaking)
Aromatics and Vegetables
- 3 tablespoons Coconut Oil (or vegetable oil)
- 1 medium Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 2 stalks Escallion (Green Onion) (chopped)
- 4 sprigs Thyme (fresh leaves stripped from stem)
- 1/2 piece Scotch Bonnet Pepper (deseeded and minced for heat, or kept whole for flavor)
- 1/2 medium Red Bell Pepper (julienned)
- 1 medium Tomato (diced)
Seasoning
- 1 teaspoon Black Pepper (freshly cracked)
- 4-5 whole Pimento Berries (Allspice) (crushed)
👨🍳 Instructions
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1
Begin by preparing the saltfish. Rinse the dried cod under cold running water to remove the excess surface salt.
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2
Place the fish in a medium pot and cover with water. Bring to a boil and simmer for about 15-20 minutes until the fish is tender. Taste a small piece; if it is still too salty, boil for another 5 minutes in fresh water.
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3
Drain the water and let the fish cool. Once cool enough to handle, flake the fish into bite-sized pieces using your fingers or a fork, ensuring you remove any small bones or skin.
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4
Open the can of ackee and drain the brine very gently. Ackee is extremely delicate, so avoid stirring it at this stage.
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5
In a large skillet or dutch oven, heat the coconut oil over medium heat.
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6
Add the sliced onions and red bell peppers. Sauté for 3-4 minutes until the onions become translucent and soft.
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7
Stir in the garlic, chopped escallion, thyme, and scotch bonnet pepper. Cook for another 2 minutes until the kitchen is filled with a wonderful aroma.
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8
Add the diced tomatoes and crushed pimento berries. Cook for 2 minutes until the tomatoes begin to break down and release their juices.
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9
Add the flaked saltfish to the skillet. Toss gently with the aromatics so the fish absorbs the flavors of the oil and vegetables.
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10
Carefully fold in the drained ackee. Using a wide spatula, gently turn the mixture over once or twice. Do not over-stir, as the ackee will turn into a paste.
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11
Sprinkle the freshly cracked black pepper over the dish. Cover the skillet and let it steam on low heat for 3-5 minutes to ensure the ackee is heated through.
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12
Remove from heat. Give it one final, very gentle toss and serve immediately while steaming hot.
💡 Chef's Tips
Always taste your fish after boiling; it should be savory but not overwhelming. If it's too salty, your whole dish will be ruined. Handle the ackee like gold; use a folding motion rather than a stirring motion to keep the lobes whole and beautiful. If you can't find fresh Scotch Bonnet, use Habanero, but never skip the fresh thyme as it is the backbone of the flavor profile. For an extra rich flavor, add a tablespoon of butter along with the coconut oil at the start. If using fresh ackee (only if you are in the Caribbean), ensure the pods have opened naturally on the tree, as closed pods are toxic.
🍽️ Serving Suggestions
Serve alongside 'Fried Dumplings' (Johnny Cakes) for a classic Jamaican breakfast experience. Pair with boiled green bananas, yellow yam, and sweet potato for a hearty 'hard food' meal. Enjoy with a side of fried sweet plantains to balance the saltiness with caramelized sweetness. Serve with a tall glass of ice-cold Jamaican Carrot Juice or a hot cup of Blue Mountain Coffee. For a lighter lunch, serve the mixture inside a warm, crusty Coco Bread.