Ackee and Saltfish

Jamaica's beloved national dish — tender, buttery ackee fruit sautéed with flaked saltfish, sweet peppers, tomatoes, and aromatic scotch bonnet. Bold, savory, and deeply satisfying, it's traditionally served for breakfast or brunch alongside fried dumplings, boiled green bananas, or roasted breadfruit.

Ingredients

• 400 g dried saltfish (salted codfish)
• 540 ml canned ackee
• 3 tbsp vegetable oil
• 1 pcs medium yellow onion
• 3 clove garlic cloves
• 1 pcs red bell pepper
• 1 pcs green bell pepper
• 2 pcs ripe tomatoes
• 1 pcs scotch bonnet pepper
• 4 pcs fresh thyme
• 3 pcs spring onions (scallions)
• to taste black pepper
• to taste salt
• 1 tbsp unsalted butter

Instructions

1. Desalt the saltfish: Place the saltfish in a large bowl, cover generously with cold water, and soak for at least 8 hours or overnight, changing the water 2–3 times. For a quicker method, place the fish in a pot, cover with cold water, bring to a boil, drain, cover with fresh cold water, and boil again for 15 minutes. Taste a small piece — it should be pleasantly salty but not overwhelmingly so. Repeat the boil-and-drain once more if still too salty.
2. Prepare the saltfish: Once desalted and cool enough to handle, remove any skin and bones. Using your fingers or two forks, flake the fish into bite-sized pieces. Set aside.
3. Drain the canned ackee into a colander and let it sit gently. Do not rinse or stir aggressively — ackee is very delicate and will fall apart easily. Set aside.
4. Heat the vegetable oil in a large heavy-bottomed skillet or cast-iron pan over medium heat. Add the sliced onion and the white parts of the scallions. Sauté for 4–5 minutes until softened and translucent.
5. Add the minced garlic and whole (or minced) scotch bonnet pepper along with the thyme sprigs. Stir and cook for 1 minute until fragrant. If using a whole scotch bonnet for milder heat, keep it intact and remove before serving.
6. Add the sliced red and green bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still have a slight crunch.
7. Add the chopped tomatoes and stir everything together. Cook for 3–4 minutes until the tomatoes break down and release their juices, forming a light sauce base.
8. Add the flaked saltfish to the pan and fold it into the vegetable mixture. Cook together for 3–4 minutes, allowing the fish to absorb the flavors of the aromatics. Season with black pepper and taste before adding any salt.
9. Gently fold in the drained ackee using a spatula or large spoon, being careful not to break the pieces. If using butter, add it now and let it melt through the dish. Cook on low heat for 2–3 minutes just to warm the ackee through — do not stir vigorously.
10. Remove the thyme sprigs and whole scotch bonnet (if used whole). Scatter the green parts of the scallions over the top. Taste for seasoning and serve immediately with fried dumplings, boiled green bananas, roasted breadfruit, or hard dough bread.