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Jamaican Ackee and Saltfish

Ackee and Saltfish Recipe

Jamaican National Dish
Prep Time 10 mins
Cook Time 10 mins
Boiling Saltfish 10 mins
Total Time 30 mins
Course Main Course
Cuisine Jamaican
Servings 6 Servings
Calories 1130 kcal


  • Skillet or Frying Pan
  • Wooden Spoon
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Strainer


  • 1 Can Cooked Ackee
  • 8 Ounce Unsalted Saltfish Soaked or Boiled
  • 1 Small Onion Sliced
  • 3 Cloves Garlic Chopped
  • ½ Teaspoon Scotch Bonnet Pepper Chopped
  • ½ Cup Bell Peppers Chopped
  • ½ Cup Tomatoes Chopped
  • 3 Whole Pimento or Allspice Berries
  • 1 Sprig Thyme
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Black Pepper Optional


  • Place a skillet on medium high heat and add olive oil
  • Once heated, add chopped garlic, scotch bonnet pepper, pimento, thyme sprig, tomatoes, onion and bell peppers.
  • Stir and saute for 3 minutes before adding the unsalted saltfish
  • Saute for another 2 minutes before adding the cooked ackee
  • After adding the cooked ackee, turn the flame to low and gently stir the ackee to incorporate.
  • Keep the flame low for another 3 minutes then remove from the heat.
  • Serve best with Boiled Green Banana



For Jamaican Imported Pimento
Visit My Etsy Shop 
Jamaican Grown Pimento
Getting Rid of Salt from Saltfish
Saltfish can be either soaked overnight or boiled to get rid of the excess salt.
When boiling saltfish, I usually wash any visible salt from the fish before boiling twice.
After rinsing the saltfish, I add cold water and the fish to a small pot and bring to a boil. The fish wills till be a little salty at this point so I repeat the step once more before moving on with the recipe.
Whenever I use saltfish for any dish, I seldom use salt as the salt in the fish add flavor to the dish. You may add salt to your liking.
This recipe can be vegan with the exclusion of the saltfish.
Keyword jamaican cuisine, jamaican dishes