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.

#breakfast #glutenfree

Recipe submitted by Peace Corps Jamaica Staff

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