Ackee and Saltfish isn’t just a dish—it’s a whole vibe. This iconic breakfast (or anytime meal, really) blends the buttery texture of ackee with the bold, salty flavor of saltfish (usually cod), sautéed down with sweet onions, tomatoes, and Scotch bonnet pepper. It’s savory, satisfying, and straight-up cultural gold. Pair it with fried dumplings, boiled provisions, or rice and peas, and you’re living the real yard life.
How to Make Ackee and Saltfish
First things first—saltfish gotta soak. You can soak it overnight or boil it a few times to mellow out the salt. Then, it’s flaked and sautéed with onions, garlic, tomatoes, and a kiss of Scotch bonnet (don’t go crazy unless you livin’ dangerously). The canned ackee goes in last—gently folded in so it stays whole and creamy. Simmer it low till everything comes together in harmony. Bless up your plate with some fried plantain and boom—you ready fi di road.
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Ackee and Saltfish
Ingredients
- 1 can of ackee drained gently
- ½ lb salted codfish
- 1 onion thinly sliced
- 2 cloves garlic minced
- 2 roma tomatoes chopped
- 1 scallion chopped
- ¼ Scotch bonnet pepper finely chopped (optional but recommended)
- 2 tbsp oil vegetable or coconut oil
- Black pepper to taste
- Thyme fresh or dried, optional
Instructions
Prep the Saltfish
- Rinse the saltfish and place it in a pot with water. Boil for 10 mins, drain, and repeat once more to reduce the salt.1/2 lb salted codfish
- Let it cool, then flake into small pieces, removing bones if any.
Sauté the Aromatics
- Heat oil in a skillet. Add onions, garlic, tomatoes, scallion, and Scotch bonnet.1 onion, 2 cloves garlic, 2 roma tomatoes, 1 scallion, 1/4 Scotch bonnet pepper, 2 tbsp oil
- Cook until softened and fragrant—around 5 minutes. Add thyme if using.Thyme
Add the Saltfish
- Toss the flaked fish into the skillet and mix well. Let it cook for 2–3 minutes so the flavors mingle.
Gently Fold in the Ackee
- Add the ackee carefully. Fold it in without stirring too hard (you don’t want mush).1 can of ackee
- Let it simmer on low heat for 5–7 minutes. Season with black pepper to taste.Black pepper
Plate
- Serve hot with fried dumplings, boiled green banana, or provisions.
