Ackee and Saltfish : La Recette du Plat National de la Jamaïque

Ingredients

• 250 gsalted cod (saltfish)
• 1 tin (about 500 g)ackee
• 1 large, sliced; 2 clovesonion; garlic
• 1Scotch bonnet chilli
• 2, chopped; 1, slicedtomatoes; pepper
• 3, slicedspring onions
• 45 ml (3 tablespoons)coconut oil
• To tastefresh thyme and black pepper

Instructions

1. 1

   Desalt the cod

   Boil the saltfish for 15–20 minutes to remove some of its salt. Drain it, remove the skin and bones, then flake the flesh.

2. 2

   Cook the vegetables

   Heat the oil and fry the onion, garlic, pepper and tomatoes for 5 minutes.

3. 3

   Add the fish

   Add the flaked cod, black pepper and Scotch bonnet, then stir and cook for 5 minutes.

4. 4

   Fold in ackee

   Gently add the ackee, taking care not to break it up. Heat for 3 minutes, then serve with the spring onions.

What is ackee and saltfish?

Ackee and saltfish is widely recognised as Jamaica’s national dish. Ackee, a fruit with a soft, savoury texture when cooked, is paired with salted cod and vegetables.

Ackee has West African roots and became a familiar part of Jamaican cooking. This version keeps the fish and fruit in distinct pieces, with a short final heating to help the ackee hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The ackee and tomatoes contribute most of the dish’s carbohydrates, while coconut oil supplies much of its fat; saltfish provides the protein. For a more balanced plate, serve a moderate portion with vegetables or a suitable starch, bearing in mind that the fish may still be salty after desalting.

Choosing the key ingredients

Saltfish: salted cod brings the dish’s savoury backbone. Desalting it before cooking helps keep the finished mixture from becoming overly salty.

Ackee: tinned ackee is convenient here. Drain it carefully and handle it gently, as the pieces are soft and can break apart.

Getting the saltfish ready

Boil the cod for the stated 15–20 minutes, then drain it well before flaking. Remove any skin and bones as you work.

Salt levels vary, so taste a small flake after preparation; if it is still too salty, the recipe’s method does not specify a further soaking step, but you can rinse it before adding it to the pan.

Building flavour in the pan

Vegetables: fry the onion, garlic, pepper and tomatoes in the coconut oil for 5 minutes. This gives them time to soften before the fish goes in.

Chilli: Scotch bonnet can be very hot, so keep it whole or use less if you prefer a milder result. Avoid touching your eyes after handling it, and wash your hands and knife.

Keeping the ackee whole

Once the fish and vegetables have cooked together for 5 minutes, add the ackee with a gentle folding motion rather than vigorous stirring.

Heat it for 3 minutes, just until warm. The ackee should remain in soft pieces rather than turning into a mash.

Serving the dish

Add the sliced spring onions when serving, as directed. Their fresh, savoury flavour contrasts with the soft ackee and rich coconut oil.

Serve it on its own or alongside a starch such as boiled green banana, breadfruit or rice. These are serving ideas rather than ingredients in this recipe.

Recipe notes & tips

• Drain the ackee carefully before adding it so excess liquid does not loosen the pan mixture.
• Check the saltfish for bones while flaking it.
• Keep the Scotch bonnet intact for flavour with less heat in the finished dish.
• Use a broad spatula and fold the ackee gently to preserve its pieces.
• Have the spring onions sliced before you start the final stage.

Variations

• Milder chilli: leave the Scotch bonnet whole and remove it before serving.
• More herbs: add extra fresh thyme while the vegetables cook.
• Extra vegetables: increase the pepper and tomatoes for a more vegetable-forward pan.
• Different oil: use a neutral cooking oil instead of coconut oil.
• Breakfast plate: serve with boiled green banana or breadfruit alongside.

Common mistakes to avoid

• Salty fish: boil and drain the cod before flaking, and taste a piece before it goes into the pan.
• Broken ackee: fold it in gently and avoid stirring once it is added.
• Overcooked ackee: heat it for only the stated 3 minutes, just to warm through.
• Too much chilli heat: keep the Scotch bonnet whole or remove it before serving.
• Fish bones left behind: inspect the cod carefully as you remove the skin and flake it.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2–3 days. Reheat gently in a pan until piping hot, stirring carefully so the ackee does not break up.

Frequently asked questions