Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is often called the national dish of Jamaica, and makes a delicious, quick weekend breakfast. It's particularly delicious served with callaloo and dumplings.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Put the saltfish in a pan of water and bring it to the boil. Simmer until the fish is cooked through and soft; the time this takes will vary depending on the type of fish, so expect anything from 8 up to 20 minutes
  2. Step 2

    Once cooked, drain. When it is cool, break the fish into smaller pieces, checking for bones and removing them as you go and removing the skin as well
  3. Step 3

    Pour the oil into a frying pan and fry the onion, red pepper, garlic and Scotch bonnet over a medium heat until they soften, without letting them colour; 8-10 minutes
  4. Step 4

    Add the saltfish, cook for 5 minutes, then add the tomatoes, spring onions, thyme and measured water
  5. Step 5

    Cook for a further 5-8 minutes until the tomatoes and spring onions soften
  6. Step 6

    Gently stir in the ackee, being careful not to break the curds up. Warm through for 2-3 minutes
  7. Step 7

    Serve with Seasoned Callaloo and Fried Dumplings or Festival  (see pages 111, 224 and 223 of Motherland), or other hard food