Ackee & Saltfish | Best Ackee and Saltfish Recipe

ackee and saltfish

Lucy Richards

Ackee and saltfish is Jamaica’s national dish, made using salted codfish, and ackee, a fruit that grows in abundance in Jamaica, that has a slightly nutty flavor to it.

Most supermarket world cuisine aisles will stock canned ackee, or you can buy via specialist Caribbean shops, or online via Sous Chef. Some supermarkets sell saltcod too (Delish has purchased in Sainsbury’s), but online fish specialists can also help you out.

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Makes:

4 – 5


services

Prep Time:

0

hours

10

mins

Cook Time:

0

hours

47

mins

Total Time:

0

hours

57

mins

1


medium onion, finely chopped

4


cloves garlic, peeled and finely chopped

1


medium onion, peeled and chopped

1/2


red pepper, finely chopped

1/2


green pepper, finely chopped

1


Scotch bonnet, seeds removed and finely chopped

2


x 540g cans ackee, drained

1 tsp.

all-purpose seasoning

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  1. Bring a large pan of water to the boil. Add saltfish for 10 minutes, then drain and repeat the process twice, until the desired saltness has been achieved. Drain and leave to cool, then using a fork break into small pieces and set aside.
  2. In a large frying pan over medium heat, add vegetable oil. Once hot, add onion, garlic, pepper, Scotch bonnet and cook for two minutes.
  3. Add saltfish, black pepper, all purpose seasoning and paprika and cook for a further two minutes. Add ackee to the frying pan carefully, season with more pepper and gently fold the ackee and salt fish together. Simmer for a further five minutes, then serve with dumplings or rice and peas.

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