
Ackee and saltfish is not just a popular breakfast or brunch dish in Jamaica; it is also the country’s national dish, revered for its unique blend of flavors and cultural significance. This iconic dish showcases the fusion of African and Caribbean influences that define Jamaican cuisine.
The Origins of Ackee and Saltfish
Ackee is a fruit with a thick red skin that originated from West Africa and was brought to Jamaica by enslaved Africans in the 18th century. Though ackee is now synonymous with Jamaican cuisine, it is essential to note that the fruit is highly toxic if not prepared correctly. The unripe fruit contains hypoglycin A, a compound that can cause severe illness if consumed. However, when the ackee is harvested at the right time and properly prepared, it becomes a safe and delicious ingredient. The saltfish, typically salted cod, also has a historical connection, as it was introduced to the Caribbean during the African slave trade and the Caribbean sugar and rum trade. This preserved fish was a staple food for enslaved people due to its long shelf life and availability.
The Unique Flavor Profile
What makes ackee and saltfish truly unique is the harmonious combination of these two distinct ingredients. The delicate, nutty taste of ackee complements the sharp, salty flavor and firm texture of the saltfish, creating a dish that is both flavorful and satisfying. The addition of Scotch bonnet pepper, garlic, thyme, green peppers, onions, and scallion enhances the dish with layers of spice and aroma, making it a quintessential Jamaican meal. Typically, ackee and saltfish is served with accompaniments like avocado, fried ripe plantain, steamed callaloo, and johnnycakes or fried dumplings, making it a hearty and well-rounded dish.

Ingredients
- 8 ounces (225g) salt cod
- 2 tablespoons (30ml) neutral oil, such as canola or vegetable
- 1/2 or 1 Onion
- Bell pepper (Sweet Pepper)
- 1/2 Scotch bonnet chile, stemmed, seeded, and minced
- 1 small tomato (about 2 ounces; 55g), cored and diced
- 1 scallion (10g), thinly sliced
- 2 tablespoons (3g) fresh thyme leaves and tender stems, chopped
- One 18–20-ounce can of ackee or fresh ackee
- Kosher salt and freshly ground black pepper
How to Make Ackee and Saltfish
- Prepare the Saltfish: Rinse the salt cod under cold running water to remove excess salt. Place the cod in a medium bowl, cover it with fresh water, and soak for at least 1 hour at room temperature, or refrigerate overnight. After soaking, drain the water, transfer the fish to a small saucepan, and cover with fresh water. Bring to a boil over medium-high heat, and cook until the fish flakes easily with a fork, about 40 minutes. If the fish remains too salty—similar to the salinity of bacon—drain the water, refill with fresh water, and boil for another 20 minutes. Once cooked, drain the fish, flake it into 1/2- to 1-inch pieces, and remove any bones and membranes. Set the fish aside.
- Sauté the Vegetables: In a 12-inch skillet, heat the oil over medium heat until shimmering. Add the onion, bell pepper, and Scotch bonnet pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Combine Ingredients: Add the flaked saltfish to the skillet and cook, stirring occasionally, until the fish is heated through, about 5 minutes. Next, add the diced tomato, scallion, and thyme. Stir to combine and cook until the vegetables are tender and the mixture is aromatic, about 5 minutes.
- Add the Ackee: Gently stir in the ackee, being careful not to over-mix, as the ackee can become mushy. Cook until the ackee is heated through, about 3 minutes. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the ackee and saltfish immediately, accompanied by traditional sides like avocado, fried ripe plantain, steamed callaloo, and johnnycakes or fried dumplings.
The Cultural Significance
Ackee and saltfish is more than just a dish; it represents the resilience and creativity of the Jamaican people. The dish is a testament to how enslaved Africans transformed available ingredients into a flavorful and beloved meal that has stood the test of time. Today, it is celebrated not only for its taste but also for its rich history and cultural importance in Jamaica.
Whether you’re enjoying it as a hearty breakfast or a satisfying brunch, ackee and saltfish is a must-try dish that offers a true taste of Jamaica’s culinary heritage.