Ackee and Saltfish
The Jamaican national dish, served up for breakfast.
- 2 cups water
- 1 can ackee or 2 cups fresh ackee
- 1/3 pound saltfish – boneless/skinless salted cod or other
- 1 medium onion sliced
- 1 habanero or scotch bonnet pepper
- 3 sprigs fresh thyme
- 1 medium tomato cubed
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 2 scallions chopped
- 1/4 medium sweet bell pepper chopped
- 2 cloves garlic
- Bring 2 cups of water to a boil.
- Place saltfish in boiling water and simmer for about 20 minutes to remove salt.
- Drain the fish, rinse under cool water, and squeeze dry.
- Break fish apart into medium sized pieces.
- While fish is boiling, heat oil in a large sauce pan on medium heat
- Then add the garlic, sliced onions, and scotch bonnet pepper to the oil.
- Cook until the onion softens.
- Then add the bell pepper, scallion, black pepper, and thyme.
- Allow this to cook for 5 couple minutes.
- Then add the pieces of saltfish and cook for another 3-5 minutes.
- Add tomato to the sauce pan and let it warm through, 1-2 minutes.
- Open canned ackee, carefully add to a strainer, and rinse with cold water.
- Add ackee to saucepan.
Recipe submitted by Peace Corps Jamaica Staff
Help us understand our audience
If you are in the U.S., please enter your five-digit zip code to help us better understand who uses our resources for educators.