About this Dish
Jamaica's national dish — ackee fruit (which resembles scrambled eggs when cooked) sautéed with salt cod, onions, tomatoes and scotch bonnet. Ackee is toxic when unripe — only the yellow arils of the fully opened fruit are safe to eat. Eaten for breakfast across Jamaica. The combination of the buttery ackee and salty cod is deeply satisfying.
IngredientsServes 4
🐟Saltfish (dried salt cod), 250g
🌿Canned ackee (or fresh fully opened ackee arils only), 1 x 540g can, drained
🧅Medium onion, 1, thinly sliced
🌶️Scotch bonnet pepper, ½, seeded and finely chopped (or whole for milder heat)
🍅Ripe tomatoes, 2, chopped
🫑Spring onions (scallions), 3, sliced
🥓Streaky bacon or saltfish scraps, 2 rashers, chopped (optional but traditional)
🫒Vegetable oil or coconut oil, 2 tablespoons
🧄Garlic cloves, 2, minced
🫙Black pepper and fresh thyme, ½ teaspoon black pepper and 2 sprigs thyme
Method
1
Place the saltfish in a pot, cover with cold water and bring to a boil. Drain, then repeat with fresh water and boil for another 15 minutes until the fish is tender and most of the salt has been removed. Taste a small piece — it should be pleasantly salty but not overwhelming.2
Drain the saltfish, let it cool slightly, then flake it into pieces with your hands or a fork, removing any bones and skin you come across. Set aside.3
Heat the oil in a large skillet or frying pan over medium heat. Add the bacon (if using) and let it render for 2 minutes, then add the onion, spring onions, garlic and scotch bonnet. Sauté for 4–5 minutes until the onion is soft and just beginning to colour.4
Add the chopped tomatoes and thyme sprigs to the pan and cook for another 3–4 minutes, stirring occasionally, until the tomatoes break down into a loose sauce.5
Stir in the flaked saltfish and mix everything together well, letting it cook for 2–3 minutes so the fish absorbs all the flavours in the pan.6
Gently fold in the drained ackee, being careful not to mash it — you want it to stay in soft, custardy chunks. Season with black pepper, taste before adding any salt as the fish is already salty, and cook for just 2–3 minutes until the ackee is heated through.7
Remove the thyme sprigs and serve immediately with hard dough bread, fried dumplings or boiled green bananas for a proper Jamaican breakfast.User Reviews
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