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Jamaican Ackee and Saltfish

ackee and saltfish

"Jamaican Ackee and Saltfish – A  quintessential Jamaican Breakfast"


Ackee, salt fish, onions, tomatoes, red bell pepper, infused with garlic thyme and hearty spices - creates a tastebud sensation.

It is easy to see why this is Jamaica's National dish.

Make this staple dish:


SERVES: 3 - 4 People



  • ½ pound boneless salted codfish
  • ¼ cup vegetable oil or more
  • 1 teaspoon minced garlic
  • 1 sprig fresh thyme
  • 1 onions chopped
  • 2 tomatoes diced
  • 2 scallions chopped
  • 1 small bell pepper sliced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika optional
  • 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
  • 18-20 ounce can ackee, drained



  1. Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
  2. Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
  3. Sauté for about a minute, stirring occasionally to prevent any burns.
  4. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
  5. Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more - adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.


African Bites, September 2015

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