How To Make The Perfect Ackee & Saltfish (Codfish) Like A True Jamaican!
Written by Rohan McLeod
This blog about Jamaican Ackee & Saltfish (Salted Codfish) is dedicated to my Dear Friend Delon Delafosse, my Jewelry In Candles Representative, who asked me to send her the recipe, as she has fond memories of her Mother making Ackee & Codfish. Please check out her Jamaica Me Crazy Scented Candles & Tarts and many other exciting Tropical Scented Candles & Tarts at her website listed below:-
When visiting Jamaica, one of the must-try dishes is our national dish by popular consensus, however, not officially — Ackee and Saltfish (Salted Codfish). It is the most popular among Jamaicans and the visitors to our island home Jamaica and is available for Breakfast in many Jamaican homes and restaurants daily. At first to our visitors it may look like Scrambled Eggs, however upon tasting it they enjoy the texture and the symbiotic combination of spices and herbs used in preparing this unique Jamaican Culinary Delight.
What is Ackee?
Ackee is a pear-shaped fruit that is found in warm climates. As the Ackee fruit ripens, it turns from green to bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, white to yellow flesh.
This national fruit of Jamaica was imported here from East Africa before 1725. Today, Ackee fruit is canned and one of Jamaica’s major exports.
Ackee and Saltfish
To prepare the dish, the salted codfish is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices. It is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas. Ackee and Saltfish can also be eaten with rice and peas or plain white rice.
- ½-pound salt fish
- 1 medium onion, chopped
- 1 small sweet pepper (yellow/red or green), julienne
- 1 medium tomato, chopped
- 2 cloves of garlic, minced
- 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)
- 2 stalks scallion, chopped
- 1–2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Put saltfish (codfish) to soak in cold water for about 1 hour.
- Pour off water; add fresh water and boil until tender.
- De-bone and flake the saltfish (codfish).
- Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.
- Add flaked saltfish (codfish), fresh or canned ackee and black pepper.
- Toss lightly; cover and allow to stand over low heat for about 2 minutes.
Jamaicans have even gotten creative and are now using Ackee to make Ackee Pizza which is a hit with many Vegans, minus the Saltfish though, and they are amazed with this signature pizza topping.
There is also:-
Enjoy this most famous Jamaican dish any way you want!
To heighten your Ackee & Saltfish (Codfish) experience:-
- Choose as your beverage of choice 100% Certified Jamaican Blue Mountain Coffee from Time Of My Life Cafe, whether hot or cold you will for sure savor this true Jamaican Premium Gourmet Coffee.
- And create a true Jamaican atmosphere in your home with the Jamaica Me Crazy Scented Candle or Tart, which has a piece of select jewelry hidden inside as a FREE Gift to you from Surprise Jewelry In Candles!
P.S. — Please I would love to connect and hear from you, post your comment below and be entered into a monthly draw to win a FREE Jamaica Me Crazy Scented Tart courtesy of Surprise Jewelry In Candles.
About the Author:
Rohan McLeod is the Owner & C.E.O. of Surprise Jewelry In Candles — www.SurpriseJewelryInCandles.com, an international company which offers Premium Eco-friendly 100% All Natural Soy Wax Candles with a hidden piece of quality jewelry in every candle & tart. Visit, like and follow on Facebook at www.Facebook.com/LightsOfSurprize