Categorized |Fish

The Ultimate Ackee And Saltfish Recipe.

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As many of you know, there’s been several “Ultimate” dishes I’ve shared in the past and I’d like to add this Ackee and Saltfish dish to that list of amazing meals.  We were fortunate to have visited Jamaica a few weeks ago and even more lucky to have our friend’s mom cook us a traditional breakfast while we were at their home in Portmore. I have to confess that it was my first experience with ackee and saltfish and how quickly did I fall in love with this, the national dish of Jamaica.

I don’t ever recall seeing any ackee trees or even hearing about eating it while growing up in Trinidad and Tobago (have to ask my dad the next time we chat), but I assure you that it would make a great addition to our rich landscape and I know it would quickly become a hit on many breakfast tables throughout the twin island republic.

In this recipe I’m using canned ackee, but I assure you that though it’s very delicious, it cannot compare to the fresh ackee that was prepared for us. (BTW, do you know that in Ontario, we pay in excess of $11 a can for ackee? That’s over $72 TT or $970 Jamaican dollars) Really have to go plant some trees and cash in on this.

You’ll Need…

1 can ackee (use fresh if you have – about 2 cups)
1/3 lb saltfish – boneless/skinless  (salted cod or other)
1 medium onion sliced
1 habanero or scotch bonnet pepper
fresh thyme (couple sprigs)
1 medium tomato cubed
1/4 teaspoon black pepper
2 tablespoon olive oil (see note below)
2 scallions
1/4 medium sweet bell pepper
2 cloves garlic

Note: I like using olive oil, but you can use vegetable oil or butter as I’ve seen some people do. Since we’ll be using salted fish, there’s no need for any salt in this dish. Finally, if using canned ackee as I did, do handle with care or it will break-up easily and become “mush”.

Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20 minutes (you can also soak in cold water overnight before boiling if you wish). I try my best to get the boneless/skinless saltfish as it makes for less work. After boiling drain, rinse under cool water and squeeze dry. Now break apart into the size pieces you like. I’ve seen people use a fork to sort of shred the saltfish, but I find that I like the texture of large flakes. Also, this allows me to actually taste the saltfish when eating.

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While the saltfish was boiling to remove the excess salt that is was cured in (also re-hydrates and tenderizes the fish), I prepared the ingredients that we’ll be using in this dish.

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In a large sauce pan, heat the oil on medium heat (or if want you can use butter or margarine), I love the flavour the cold press extra virgin olive oil gives to this dish. Then add the garlic, sliced onions and scotch bonnet pepper. Allow that to cook for a couple minutes (until the onion softens up a bit), then add the sweet pepper (bell pepper) scallion, black pepper,  and thyme. Allow this to cook for a couple minutes, then add the pieces of saltfish and cook for another 3-5 minutes. To prevent the tomato becoming too mushy, I now add it to the sauce pan and let it warm through for about a minute or two. Remember to stir, so all the ingredients get a chance to marry and explode with spectacular flavor.

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Now is time to add the star of the show. Now here’s the thing about canned ackee.. it’s VERY fragile. So after I open the can, I pour everything into a strainer and run cold water over it. Just to remove that liquid it’s been packed in. After this drains, I add it to the saucepan with everything else, but I DON’T stir with a spoon. I use two forks and gently toss it with the other ingredients. The trick is not to break it apart, or you’ll end up with a huge pot of mush. After adding the ackee, it takes a minute or two for it to heat through and absorb all those wonderful layers of flavor we built.

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jamaican ackee and saltfish

It’s amazing how simple, yet tasty this dish is. Very similar to the tomato and saltfish we make in Trinbago, except you add the ackee which gives it a unique taste and texture. It looks very much like scrambled eggs, but I assure you that no scramble eggs will ever taste like this.

That lovely morning outside Kingston we had boiled green banana (green fig), yam, dumplings and some of the best bread I’ve ever had (hard dough) and we washed it all down with a piping hot cup of Milo sweetened with my favorite… condensed milk.

WIN!  CONTEST!  WIN!

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It’s that time again – we’re giving away the following cookbook (see above) to one lucky person for the month of April.  All you have to do is leave me a comment in the comments section below (please say something about this recipe) and your name will be automatically entered to win this amazing cookbook, highlighting the art of mastering pasta dishes. Yup! Not Caribbean, but a wonderful way to  learn some Italian cooking with easy step by step recipes. There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment  there. I don’t care what your comment is, but it would be nice if you could tell me what you like about Caribbean food and if the recipes I share are helpful.

Here are the rules pertaining to winning the copy of “Pasta Step By Step Cookbook”…

- contest is open to everyone globally

- there are 3 ways to enter your name (see above)

- 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

- contest is open from April 14 – to midnight April 30.

- winner will be announced within 1 week of the official close date.

- the winner will have 1 week to contact us with mailing address

- we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this cookbook out to you. It’s simple, free and a great way to experiment with some Italian cooking. Good luck to everyone who enters.

Happy cooking

Chris…

Summary
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The Ultimate Jamaican Ackee And Saltfish Recipe.
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4.5 Based on 3 Review(s)
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201 Responses to “The Ultimate Ackee And Saltfish Recipe.”

  1. Hollie says:

    I’ve made this dish several times. I am truly grateful for your recipes. Keep up the amazing dishes.

  2. shine says:

    Tried this recipe an it was delish. Will go low on the scotch bonnet though.

  3. Donna K. says:

    I Followed your recipe to a “T”;My Ackee & Saltfish came out FABULOUS!
    The only thing I added was some organic Coconut oil & some powdered Coconut milk..Wow..Now here in Brooklyn, New York, USA I don’t have to venture out to a Caribbean Restaurant in order to savor some Ackee & Saltfish. To complement the recipe I fried (in coconut oil) some breadfruit slices & I boiled some Korean Yam! Even my 78 year old Panamanian Parents were impressed!! Delicioso!! Gracias Caribbean Pot!

  4. JAmberr says:

    As a Jamaican through and through I can tell you this much. Saltfish and Ackee original recipe like this one is dry and bland and only suitable for a light, plain breakfast. For a good hearty meal You need to add a can of chopped tomatoes and some Jamaican Jerk seasoning and some garlic before adding fish and Ackee. Also do NOT BOIL saltfish. Leave it to soak in cold water for at LEAST 24 hours, drain, simmer very, very gently for 25 minutes before you add to the frying pan or you will end up with stiff, chewy fish.

  5. janet says:

    You make this wonderful recipe so easy to follow, can’t wait to try to cook it myself!

  6. Lesley says:

    This is a must try recipe all the flavours I like ,always wanting to try new recipes looking forward to trying this and much more .

  7. Neshanoe says:

    Tried the recipe and it came out greAt! Thanks for the easy steps and the pictures really helped.
    Moved from NY to TX and these dishes are not the norm so being able to make it myself was awesome.

  8. Sarita says:

    thank you for posting this. Here in S. Fla in our backyard we have an ackee tree and up until now I’ve been relying on my neighbor and mother-in-law to make it for me. I made it and everyone loved it! Thank you!

  9. Sarita says:

    thank you for posting this. Here in S. Fla in our backyard we have an ackee tree and up until now I’ve been relying on my neighbor and motger-in-law to make it for me. I made it and everyone loved it! Thank you!

  10. hillary says:

    Hi Chris,
    I've been making this for years from a recipe I got from some Jamaican girls I work with. The only difference is they didn't use garlic. Ill try it your way and see how it compares. Thanks for the tips!

  11. George SA M/SIDE says:

    have always loved ackee and salt fish so had my family bring me some from the UK as i now live in South Africa so now i am atempting to cook myself hope it turns out like my Moms .

  12. Corey ( Bkny) says:

    This recipe is simple and it came out GREAT!!! HIGHLY RECOMMENDED!!!

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  1. […] hotel was breakfast, but what a breakfast it was! It was always buffet style, and the choices were Ackee and Saltfish, brown stewed chicken wings, salt fish and cabbage, Johnny Cakes, boiled dumplings, fried […]


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