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Ackee and Saltfish
Jamaica
Ackee is a West African fruit brought to Jamaica by Captain Bligh in 1793. The national dish was born from the Jamaican kitchen.
Jamaica's national dish — ackee fruit sautéed with salt cod, onion, Scotch bonnet and spices. A unique flavour unlike anything else.
Prep
30 mins
Cook
20 mins
Difficulty
Easy
Calories
375 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gtinned ackee, drained
400gsaltfish, soaked overnight and flaked
1onion, diced
2spring onions, sliced
1Scotch bonnet, diced
2tomatoes, diced
2 tbspoil
black pepper and thymeto season
Method
1
Fry onion, spring onion and Scotch bonnet in oil. Add tomatoes and thyme.
2
Add flaked saltfish. Cook 5 minutes.
3
Add ackee gently — fold in without breaking the pieces.
4
Season with black pepper.
Chef's Tip
Handle the ackee gently — it breaks apart easily and loses its texture.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.