Authentic Jamaican Ackee and Saltfish
Jamaican ackee and saltfish is not just our national dish. It’s a tasty symbol of our culture, history, and tradition. Try a filling Jamaican breakfast or savor Caribbean flavors with this easy ackee and saltfish recipe. It guides you through each step. We’ll teach you to make it like we do at Jerk Tavern. You’ll get tips, history, and serving ideas to add island flavor to your table.
What Is Ackee and Saltfish?
Ackee and saltfish is Jamaica’s national dish, combining soft, buttery ackee (a fruit) with savory salt cod and aromatic seasonings. While it may look like scrambled eggs, ackee has a delicate, creamy texture and a subtle nutty flavor that pairs beautifully with herbs, pepper, and sautéed vegetables.
What is Ackee?
Ackee aka Blighia Sapida is the national fruit of Jamaica as well as a component of the national dish ackee and codfish aka salt fish. Ackee is not native to Jamaica, but it was imported to the island from West Africa, probably on a slave ship.
Is Ackee Safe to Eat?
Yes — as long as it’s fully ripe and properly prepared.
Unripe ackee is toxic due to hypoglycin A, which is removed when the fruit naturally opens. Canned ackee is processed and safe to eat.
⚠️ Never attempt to cook unopened or unripe fresh ackee.
A Brief History of Ackee and Saltfish in Jamaica
Ackee was brought to Jamaica from West Africa in the 1700s, while saltfish came from colonial trade with Europe. Enslaved Africans were given preserved cod and learned to cook it with local produce like ackee, thyme, and pepper. This fusion of African and European ingredients birthed Jamaica’s most iconic dish — ackee and saltfish.
🇯🇲 It’s a dish born from hardship, now a symbol of resilience and heritage.
Ingredients for Jamaican Ackee and Saltfish
- Salt fish: Salt Fish from the grocery store works well for this recipe you’ll need to soak and boil off the salt from the fish and de-bone (if required) before preparation.
- Ackee: We used fresh ackee we received from Jamaica. But, the most convenient way for you to make ackee is by using a 19oz can of ackee its usually in salt water. Be sure to thoroughly rinse and drain before cooking.
- Bell peppers: We use green but you can use both green and red if using both use half of each pepper.
- Tomato: Fresh tomato is best.
- Onion: To form the base of the recipe
- Thyme: You can use either dried or fresh thyme. Be sure to de-stem the thyme.
- Seasoning: Black pepper, Complete Seasoning to add towards the end for some enhanced flavor.
- Scotch Bonnet: Adds heat to the dish but it’s optional.
- Ketchup: Secret ingredient that adds a nice kick
- Oil: Any high smoke point oil coconut or olive oil works well.
How to make Jamaican Ackee and Saltfish
- Heat oil in a large pan over medium-high.
- Stir in onion, garlic, bell pepper, scotch bonnet, spring onions, and thyme, and sauté for 5 minutes.
- Add saltfish and sauté for 3 minutes then add in ackee and season with black pepper and complete seasoning stirring gently to coat with seasonings.
- Cover skillet and reduce to simmer for 5 more minutes.
Tips for the Best Ackee and Saltfish
- Don’t overcook the ackee — it’s already cooked if canned.
- Use fresh scotch bonnet for that authentic Jamaican heat.
- Add a dash of coconut oil for extra island flavor.
- Always taste for salt – the saltfish may be enough.
What to Serve with Ackee and Saltfish
Ackee and saltfish pairs beautifully with:
- Fried dumplings
- Festival
- Boiled green bananas
- Fried plantains
- Callaloo
- Hard dough bread
🍽️ Make it a full Jamaican breakfast plate with any of the above!
Variations and Substitutions
- Swap saltfish for smoked herring or bacalao (Puerto Rican twist).
- Go vegetarian by using hearts of palm or jackfruit in place of saltfish.
- Add spinach or callaloo for a nutrient boost.
Storage + Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan over low heat. Avoid microwaving too long to prevent sogginess.
- Freeze: Not recommended, especially with canned ackee — texture may break down.
Jamaican Ackee and Salt Fish FAQs
Is ackee a fruit or vegetable?
Overview. Ackee is a plant that produces fruit. It was founded in West Africa, the Caribbean, southern Florida, and also Central America. Ripe ackee fruit is eaten as food and is considered a dietary staple in Jamaica.
Is canned ackee already cooked? If you do manage to purchase canned ackee, be sure to drain it completely. It’s already cooked, but it’s usually packed in brine. After you’ve added it to whatever you’re cooking, gently stir the pot only once to not break up the flesh
How long does it take to cook ackee?
How long should you boil Ackee? Ackee should not be boiled for a long time or else it will be too soft and turn mushy. Add water and salt to a large pot. Place the ackee into the boiling water and let it boil for about 10 minutes or until tender and not too soft.
Why do Jamaicans eat ackee?
Ackee is loaded with a lot of fiber, protein, and vitamin C. In Jamaica’s brutal slave society, the foodstuffs made a cheap and nutritious repast for enslaved people on the country’s hot, humid sugar plantations.
What happens if you don’t boil ackee?
So what will happen to you if you eat ackee raw? Nothing: you will be just fine. Not boiling it keeps the ackee from turning mushy so boiling it is optional.
Can you put ackee in the microwave?
Jamaican ackee and saltfish can be stored in the fridge in a container for up to 7 days. Simply reheat in your microwave or back on the stovetop until hot again.
What is the fastest way to soak salt fish?
When you’re in a hurry Rinse the cod under cold running water for 15 minutes. Place it in a pan with cold water to cover it and gradually bring it to a boil. Drain the fish and rinse in cold water.
How long should you soak salt fish?
Method: Soak your salt fish overnight in cold water. In the morning, drain the water and soak it for one hour in hot water. The saltfish will be rehydrated and ready to use. Or you can feel free to boil until it’s soft and the excess salt is boiled out.
What to serve with ackee and SaltFish?
Ackee is served for either breakfast, lunch, dinner, or whenever. You can serve it with breadfruit, dumplings, hard dough bread, fried plantain, or boiled green bananas. Ackee and Saltfish are also eaten with rice and peas or plain white rice.
Can I Make this Ahead of Time?
Ackee and saltfish are best served fresh off the stove but, you can prepare parts of the recipe ahead of time. To save time, soak the cod (saltfish) overnight, drain, and rinse it. If you bought your cod fish that needs to be deboned do it before cooking will save you a bunch of time. The pre-cod fish can be stored in the fridge for up to one week or frozen for up to 6 months.
What does ackee do to your body?
Nothing! you’ll be just fine. The ackee fruit is super rich in vitamin A, an antioxidant that may help fight free radical damage and inflammation. Vitamin A also supports the immune system, is good for skin and eye health, and also promotes cell growth. Another antioxidant that ackee contains is vitamin C. Ackee is rich in many nutrients, including fatty acids, which are known to help reduce the risk of coronary heart disease.
Does ackee taste like scrambled eggs?
The ackee fruit, a poisonous relative of the lychee, to us does not taste like scrambled eggs when cooked. The oddly savory fruit is only really enjoyed in Jamaica, where enslavers brought the fruit in the 1770s.
Is ackee fruit legal in the US?
Left unchecked, hypoglycemia can lead to coma and even death. The importation of raw fruit has been banned by the FDA since 1973. However, the fruit may still be purchased in canned and frozen forms
Can dogs eat ackee?
No, ackee is dangerous to dogs. Its arils, seeds, and husks are highly poisonous, especially when the fruit is unripe. They contain hypoglycin, a toxin that can cause a range of problems, from acute digestive distress to hypoglycemia.
Behold, I send you forth as sheep among wolves: be ye therefore wise as serpents, and harmless as doves. Matthew 10:16 KJV
Wisdom
Every day walking this earth as believers in Jesus Christ, we are the sheep in a city full of wolves. Everyone around us will seek to devour us, to try to knock us off the narrow path that leads to life. To test our patience and our walk with Christ. One thing is for sure persecution will happen, and will be hated for our faith and who we believe in. Simply because they hated our master first. But we must not retaliate, we must be wiser.
It takes more strength to not retaliate and to hold our tongues against people. To do good and not do evil. We are wiser than them because we have true wisdom. The fear of God. We will be as harmless as doves because we have a helper, the Holy Spirit. He helps us to have self-control, joy, patience, and so much more. And in the end, we will receive our reward when we preach the gospel and save more sheep like ourselves. Seek wisdom and be wise, be gentle unto others as doves no matter what they say or do to you. For God will judge. Vengeance belongs to Him.
Authentic Jamaican Ackee and Saltfish
Ingredients
- 1 can 19 ounce ackee or (1 lb if you have fresh) drained
- ½ -1 pound boneless salted codfish
- ¼ cup 62 ml corn or vegetable oil (or more if needed)
- 1 onion (chopped)
- 1 tsp 5 g garlic (minced)
- 1 sprig of fresh thyme de-veined
- 1 scallion chopped
- 1 tomato diced
- 1 small green bell pepper diced
- 1 tbsp 2 g black pepper
- 1 tsp 2 g complete seasoning
- 1 scotch bonnet pepper (sub about ½ teaspoon red pepper flakes)
Instructions
- Place your saltfish to soak in cold water for about 1 hour then pour off the water; add fresh water and cook until tender. (or simply soak overnight)
- Heat the oil in a skillet, add the onions, thyme, scallions, tomatoes, bell peppers, garlic, and scotch bonnet pepper, reduce the heat, and cook for 5 minutes.
- Drain the salt cod and flake and add it into the skillet. Cook for 5 minutes more, then add the ackee and cook for another 2 minutes. 6. Add the black pepper and complete the seasoning stir gently so the ackee doesn’t get mushy; and then remove the skillet from the heat and optional sprinkle chives for garnish
Video
Nutrition
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July 22, 2025 at 3:05 am
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