dileenthompson 
Ackee and Saltfish is a beautiful and delicious paradox—a fruit treated as a vegetable, paired with salt-cured fish, resulting in a savory, comforting, and uniquely Jamaican masterpiece.
Yield: 4 servings
Prep Time: 15 minutes (+ 8-24 hours for de-salting the cod)
Cook Time: 20 minutes
Ingredients
For the Saltfish:
- 1 lb (450g) salted codfish
- Water for soaking and boiling
For the Dish:
- 1 can (19 oz / 540g) ackee, drained and rinsed
- 2 tbsp coconut oil (or vegetable oil)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole (or 1/2 bell pepper, sliced, for less heat)
- 1 sprig fresh thyme (or 1 tsp dried thyme)
- 2 scallions (green onions), chopped
- 1 small tomato, chopped
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for color)
- 2 tbsp red bell pepper, sliced (for color, optional)
Traditional Sides (Choose one or more):
- Fried Dumplings (Johnny Cakes)
- Boiled Green Bananas
- Roasted or Boiled Breadfruit
- White Rice
Instructions
Step 1: Prepare the Saltfish (This is Crucial)
This step can be done a day ahead.
- Soak: Place the dried, salted cod in a large bowl and cover with plenty of cold water. Soak for a minimum of 8 hours, or preferably overnight in the refrigerator. Change the water 2-3 times during soaking to remove excess salt.
- Boil & Flake: After soaking, drain the fish. Place it in a pot, cover with fresh water, and bring to a boil. Simmer for 15-20 minutes, or until the fish is tender. Drain and let it cool enough to handle.
- Once cool, remove any skin and bones. Use your fingers to flake the fish into small pieces. Set aside.
Step 2: Gently Cook the Ackee
- Drain the canned ackee and rinse it gently under cold water. Be very careful not to break up the delicate ackee pods.
- In a separate saucepan, bring some water to a gentle simmer. Add the rinsed ackee and let it heat through for 2-3 minutes. Do not boil vigorously, as this will cause it to become mushy.
- Carefully drain the ackee and set it aside.
Step 3: Sauté the Aromatics
- Heat the coconut oil in a large skillet or sauté pan over medium heat.
- Add the sliced onion, minced garlic, whole scotch bonnet pepper, thyme sprig, and scallions. Sauté for 3-4 minutes until the onions are softened and fragrant.
- Add the chopped tomato and bell pepper (if using) and cook for another 2 minutes until the tomato begins to break down.
Step 4: Combine and Finish
- Add the flaked saltfish to the skillet. Stir well to combine with the aromatics and cook for 2-3 minutes to allow the flavors to meld.
- Season with black pepper and paprika (if using). Be careful with added salt—taste first, as the saltfish is often salty enough.
- This is the most important step: Gently fold in the warmed ackee. Use a spatula and stir carefully to avoid mashing the ackee. Heat through for 2-3 minutes, just until everything is combined and hot.
Step 5: Serve
- Remove the whole scotch bonnet pepper and thyme sprig (if used) before serving.
- Serve immediately with your choice of traditional sides like fried dumplings, boiled green bananas, or breadfruit.
Chef’s Notes & Important Tips
- Handling Ackee: Ackee is very delicate. Treat it like you would soft scrambled eggs or tofu—fold, don’t stir aggressively. Overcooking will make it mushy.
- Canned Ackee Note: Canned ackee is already cooked and safe to eat. The brief heating in step 2 is just to warm it through and ensure it holds its shape in the final dish.
- Safety with Fresh Ackee: If you are using fresh ackee, it MUST be harvested only when the pod has naturally opened on the tree. The unripe fruit and the black seeds are toxic. It must be properly cleaned and boiled before use. Canned ackee is the safest and most accessible option for most people.
- Heat Level: Leaving the scotch bonnet pepper whole will infuse a gentle, aromatic heat without making the dish overwhelmingly spicy. For more heat, you can pierce the pepper with a knife. For no heat, omit it entirely.
- Flavor Boost: A tablespoon of salted butter added at the end with the ackee adds a wonderful richness.
