£3.49 per store for Same-day Delivery - Ordr before 2 pm!

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

Related Posts

Fish Pie with Cheesy Mash
"Nothing beats a creamy fish pie for some hearty comfort food."   This award-winning recipe will allow you to put to...
Read More
Vegan Shepherd’s Pie
"This vegan shepherd’s pie is what (dinner) dreams are made of!"   This vegan shepherd's pie is everything you want ...
Read More
Lancashire Hotpot
"Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on to...
Read More

Leave a comment

Please note, comments must be approved before they are published