Jamaican Ackee And Saltfish

Ackee may not be popular in the States, but it’s a legendary fruit in Jamaica—that’s right, a fruit. It’s a member of the lychee family, and its creamy, buttery texture is delicate and unique. At first glance, it looks like soft scrambled eggs, right?

Recipe Ingredients

How to Make Jamaican Ackee and Saltfish

Soak salt codfish in water overnight in a covered container. Sauté the bacon in a large skillet over medium heat until brown and crisp; this may take 3-5 minutes. Then, transfer the bacon from the skillet to a plate. Remove all but 1-2 tablespoons of the bacon drippings from the skillet. Add about two tablespoons of vegetable oil, if necessary, to the pan. (I love using just the bacon drippings.) Seasonings – Add the onions, garlic, thyme, and green onions. Sauté for about a minute, occasionally stirring to prevent burning. Add Tomatoes and continue cooking for about 3 minutes. Spice It – Add all the peppers (Scotch bonnet, white, black, bell, and paprika) and mix until thoroughly combined. Cook for 5 more minutes or so, adding water if the pan gets too dry. Saltfish – Toss in the saltfish and cook for 2-3 minutes. Add Ackee and cook for another 3 minutes or so. Serve – Adjust the seasoning to taste. Remove from the heat, serve, and enjoy your Jamaican ackee and saltfish!

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Ackee and saltfish is best served immediately, but you can make it the day before if needed. Follow the recipe instructions and store the dish in an airtight container in the fridge. Heat it over medium heat on your stovetop when ready to eat it. A better way to whip up this dish in no time is to chop your veggies and prepare your saltfish the day before. Store your ackee and saltfish ingredients in airtight containers in the fridge. Then, you can throw this exquisite dish together in just a few minutes.

Serving and Storage Instructions

I prefer to serve Jamaican ackee and saltfish piping hot. Plate it up straight out of the pan as soon as it finishes cooking and serve it alongside other traditional Jamaican dishes, like fried plantains. You can store leftover ackee and saltfish in an airtight container in the fridge for 1-3 days. Heat leftovers in a skillet on your stovetop over medium heat. Stir the dish occasionally but not too much; otherwise, the ackee will lose its delicate texture.

What Goes With Jamaican Ackee and Saltfish

Ackee and saltfish is delicious with Caribbean dumplings, boiled green bananas or fried plantains, and callaloo. You could also opt for baked plantains. 😋