How to Prepare Ackee & Saltfish - Jamaica's National Dish

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish can be lower in sodium and more affordable than traditional saltfish.

ackee

🥗Healthier: butternut squash

💰Cheaper: pumpkin

These alternatives mimic the texture but are more widely available.

Clean the ackee by cutting out the seed and removing the red stuff inside.

Wash the saltfish to remove excess salt.

Boil the saltfish in water, covering it to prevent boiling over, for 10 minutes, then change the water and boil again for another 10 minutes.

Check the saltfish for bones and remove them, ensuring to also remove any skin or scales.

Break the cleaned saltfish into smaller pieces, but not too small.

Add salt, scotch bonnet pepper, fresh thyme, and split garlic cloves to the boiling water for the ackee.

Wash the ackee before adding it to the boiling water.

Boil the ackee for 15 minutes, checking to ensure it does not overcook and become mushy.

Once cooked, drain the ackee immediately to prevent overcooking from residual heat.

Heat a pot and add olive oil to sauté the onion, bell pepper, and tomato until softened.

Add the saltfish to the sautéed vegetables and mix well.

Plate the finished ackee and saltfish dish.

Cooking Techniques

Equipment Needed

Spice Level: