DISH UP: Ackee and Saltfish

Ackee and Saltfish

Often referred to as Jamaica’s national dish, ackee and saltfish (cod fish) pair well together for a true, authentic Caribbean feast. Ackee, a fruit cooked like a vegetable, was brought to the island from West Africa.


  • 2 tins ackee
  • 1 lb salted cod
  • 1 large onion
  • 2 cloves garlic
  • 2 medium tomatoes
  • 4 stalks scallion
  • 5 sprigs thyme
  • 1 small scotch bonnet pepper black pepper
  1. Soak the salted cod in water overnight. Rinse and then boil in a fresh pot of cold water, enough to cover the cod. Let cool and then pick.
  2. In a large skillet heat 2 tablespoons of olive oil and sauté the onion and the garlic for 2-4 minutes on medium/high heat before adding the tomatoes, scallion, scotch bonnet pepper (deseeded and cut fine) and thyme. If you can’t find scotch bonnet peppers substitute with habanero or other hot pepper.
  3. Add the fish and stir well. Cook for 10 minutes on low heat.
  4. Add ackee very gently as it will break apart easily. Cook for another 10 minutes on low heat. Sprinkle with black pepper and garnish with hard boiled eggs. Serve with toast or breadfruit if you can find it.