COPPER🇯🇲 Jamaica
Ackee and saltfish recipe
A savory Jamaican classic bursting with flavor!
Ingredients
- 400 g ackee
- 250 g saltfish
- 1 onion
- 1 bell pepper
- 1 tomato
- 2 garlic
- 1 tbsp thyme
- 1 tsp black pepper
- 2 tbsp oil
How to make Ackee and saltfish
- Soak 250 g of saltfish overnight in water to rehydrate.
- Boil the soaked saltfish in water for 15-20 minutes until tender.
- Flake the cooked saltfish into bite-sized pieces and set aside in a bowl.
- Chop 1 onion, 2 cloves of garlic, and 1 bell pepper into small pieces before cooking.
- Heat 2 tablespoons of oil in a pan over medium heat.
- Sauté the chopped onion in the hot oil for about 3 minutes until translucent.
- Add the minced garlic and chopped bell pepper, cooking for an additional 2 minutes.
- Stir in 1 chopped tomato and 1 teaspoon of thyme. Cook for 5 minutes until soft.
- Gently fold in 250 g of ackee and the flaked saltfish along with 1/2 teaspoon of black pepper.
- Cook the mixture gently for 5 minutes, stirring carefully to not mash the ackee.
- Serve the ackee and saltfish warm on a plate, garnished with fresh thyme if desired.
What is Ackee and saltfish?
Ackee and saltfish is a traditional dish from Jamaica, cooked in a pan, and takes about 30 minutes from start to finish. It is built around ackee and saltfish. The recipe below uses 9 ingredients and is written out step by step.
How long does Ackee and saltfish take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on ackee. The method runs to 11 steps, the longest being 15 minutes.
Any tips for making Ackee and saltfish?
Do not overcook the ackee to keep its texture.
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