This Caribbean Breakfast Classic Is Bold, Savory, and Nothing Like You’d Expect: How to Make Ackee and Saltfish

Ackee and saltfish is more than just a dish—it’s Jamaica on a plate. Bold, flavorful, and filled with cultural pride, this iconic Caribbean recipe is the official national dish of Jamaica and a must-try for anyone exploring West Indian cuisine. It’s where tradition, flavor, and island rhythm come together in one unforgettable meal.

At first glance, the idea of fruit (ackee) cooked with salted cod might seem unusual—but once you’ve had a bite, it all makes sense. The ackee becomes buttery and delicate when cooked properly, mimicking scrambled eggs in texture, while the saltfish brings deep umami and savory richness. Toss in scotch bonnet, sweet bell peppers, onions, and thyme, and you’ve got a dish that’s as comforting as it is exotic.

Though rooted in Jamaican kitchens, ackee and saltfish is a staple throughout the Caribbean diaspora. It’s a dish tied to both celebration and survival, history and home-cooked love. And while it may take a bit of sourcing to find canned ackee or dried saltfish, the payoff is a culinary experience worth every bite.

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Best Time to Eat Ackee and Saltfish

Traditionally eaten for breakfast or brunch in Jamaica, ackee and saltfish is hearty enough to be enjoyed any time of day. It’s especially perfect for weekend mornings, island-inspired gatherings, or when you’re in the mood for something savory and deeply satisfying.

How to Partner Ackee and Saltfish

Serve it with fried or boiled dumplings, fried plantains, bammy, or hard dough bread for an authentic Caribbean experience. Add a side of callaloo or steamed cabbage and wash it down with sorrel, fresh coconut water, or a light ginger beer for a full island-style meal.

One major point of confusion around ackee and saltfish is that many people outside the Caribbean misunderstand or fear the dish due to ackee’s reputation as a “toxic” fruit. While it’s true that unripe ackee can be dangerous, the canned or fresh ackee sold commercially is safe and fully regulated. The fear often reflects a lack of understanding of traditional Caribbean food practices, rather than real risk.

Another issue is how the dish is often misrepresented in Western media—reduced to a quirky novelty or overshadowed by more mainstream Caribbean fare like jerk chicken or curry goat. This erasure downplays the cultural depth of ackee and saltfish, which carries a legacy tied to colonialism, trade, and the resourcefulness of enslaved people who made nourishing food from limited ingredients.

And finally, there’s the ongoing debate about authenticity. Some argue about whether onions go in before or after the saltfish, or whether bell peppers are “traditional.” But this misses the point. Caribbean cuisine, like its people, is diverse and adaptable. What makes ackee and saltfish special isn’t rigid technique—it’s the story, the flavors, and the pride it represents.

How to Make Ackee And Saltfish

Ackee And Saltfish Recipe Ingredients

1 pound salted codfish
2 cans (15 ounces each) ackee (drained and rinsed) or 2 cups fresh ackee (cleaned and boiled)
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1-2 Scotch bonnet peppers, finely chopped (adjust to taste)
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2-3 scallions (green onions), chopped
1 medium tomato, chopped
1/4 cup vegetable oil (or coconut oil)
Black pepper to taste
Fresh parsley or cilantro for garnish

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Step By Step How to Make Ackee And Saltfish

1. Prepare the Saltfish

Rinse the salted codfish under cold water to remove excess salt. Soak it in water for at least 4 hours or overnight, changing the water a couple of times.

Drain the soaked saltfish and place it in a pot of fresh water. Bring to a boil and cook for about 10 minutes to remove the remaining salt. Drain and let cool slightly. Once cool, remove any bones and skin from the fish, and flake it into bite-sized pieces.

2. Prepare the Ackee

Clean and prepare fresh ackee by removing the seeds and the pink membrane inside each pod. Boil the cleaned ackee in salted water until tender but not mushy. Drain and set aside. Drain and rinse the canned ackee under cold water. Be gentle to avoid breaking the delicate pieces.

3. Cook the Ackee and Saltfish

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, bell peppers, and Scotch bonnet peppers to the skillet. Sauté for about 5 minutes until the vegetables are softened. Stir in the chopped tomato, fresh thyme sprigs, and chopped scallions. Cook for another 3-4 minutes.

Add the flaked saltfish to the skillet and stir to combine with the vegetables. Cook for about 5 minutes, allowing the flavors to meld together. Gently fold in the ackee, being careful not to break it apart. Cook for another 2-3 minutes until the ackee is heated through.

Add black pepper to taste. The saltfish should provide enough salt, but you can adjust if necessary.

4. Serve

Garnish with fresh parsley or cilantro if desired. Serve hot with traditional sides like fried dumplings, boiled green bananas, or breadfruit.

Tips To Make Ackee And Saltfish

Properly soaking and boiling the saltfish is essential to remove the excess salt. Taste the fish after boiling and adjust the soaking time if it’s still too salty.

Ackee is delicate and can break apart easily. Handle gently when rinsing and folding into the dish. Adjust the amount of Scotch bonnet peppers to control the heat level. Removing the seeds will also reduce the spiciness.

Fresh ackee has a slightly firmer texture, but canned ackee is a convenient and delicious alternative.

How Many Calories Have Ackee And Saltfish

Salted Codfish: ~100 calories per serving
Ackee: ~150 calories per serving
Vegetable Oil: ~60 calories per serving
Vegetables (onion, peppers, tomato): ~40 calories per serving

Total: Approximately 350 calories per serving

Final Thoughts

Ackee and saltfish is more than a recipe—it’s a story of identity, resilience, and culture served up on a plate. From its bold flavors to its rich backstory, this dish deserves a spot not just in your kitchen, but in your understanding of Caribbean foodways.

Making it at home might require hunting down a few specialty ingredients, but it’s worth every step. Once you get the balance right—creamy ackee, salty fish, fiery pepper, fresh herbs—you’ll wonder why this dish isn’t more popular worldwide.

So, go ahead—step outside the usual breakfast box and try a dish that generations of Jamaicans have cherished. It’s not just delicious—it’s powerful, flavorful history you can taste.