Ackee and Saltfish (Jamaican Classic)

A vibrant, aromatic dish hailing from Jamaica, ackee and saltfish is a beloved breakfast staple, celebrated for its creamy texture and savory-sweet profile.

Total Time: 8 hours 35 minutes (includes at least 8 hours soaking time for salt cod, plus 35 minutes active preparation)

Ingredients

• ½ pound (225g) boneless salt cod fillets (see Pro Tips for selection)

• 4 slices bacon (optional; omit for vegetarian/vegan adaptation)

• 2 tablespoons coconut oil (increase to 3 tablespoons if skipping bacon)

• 1 medium yellow onion, sliced

• 1 medium tomato, cut into ½-inch wedges

• 2 scallions, cut into 2-inch lengths (white and green parts separated, if preferred)

• 2 garlic cloves, minced

• 2 fresh thyme sprigs (or 1 teaspoon dried thyme)

• 1 (19-ounce/540g) can ackee in brine, drained and rinsed

• Freshly ground black pepper (generous)

• Sliced Florida avocado (preferably ripe, firm texture; see Pro Tips)

• Boiled green banana (see Pro Tips), for serving

Preparation Steps

Step 1: Prepare the Salt Cod

Rinse the salt cod under cold water to remove excess surface salt. Place in a large bowl, cover with fresh cold water, and refrigerate for at least 8 hours (or overnight). Change the water at least once during soaking to reduce salt content. After soaking, drain thoroughly and discard the soaking water. Finely chop or shred the cod into bite-sized pieces and set aside. Prepared cod can be frozen for up to 1 month for later use.

Step 2: Cook the Bacon (Optional)

Heat a large sauté pan or high-sided skillet over medium heat. Add the bacon slices and cook for 5–7 minutes, turning once or twice, until crispy and fat is fully rendered. Transfer the bacon to a plate to cool, then crumble into small bits. If omitting bacon, skip to Step 3 immediately.

Step 3: Sauté Aromatics and Vegetables

To the same skillet (with bacon fat; if bacon was omitted, use 3 tablespoons coconut oil), add 2 tablespoons coconut oil and heat over medium-high. Add the sliced onion, tomato wedges, scallions (both white and green parts), minced garlic, and thyme sprigs. Sauté for 4–6 minutes, stirring frequently, until onions begin to lightly brown and scallions soften. As vegetables release moisture, scrape up any browned bits from the pan bottom to deepen flavor.

Step 4: Combine and Simmer

Add the prepared salt cod to the skillet and cook for 2–3 minutes, stirring to coat the cod with the vegetable mixture. Gently fold in the drained ackee and cook for 3–4 minutes, allowing flavors to meld. If using bacon, fold in the crumbled bacon bits and season generously with freshly ground black pepper.

Step 5: Serve

Plate the ackee and saltfish mixture and serve immediately with sliced Florida avocado and boiled green bananas (or your preferred starchy side) to soak up the fragrant sauce.

Pro Tips

• Salt Cod Selection & Prep: Look for salt cod (bacalao) in fresh seafood sections of Caribbean/Latin American grocers. For extra salt reduction, after initial soaking, cover cod in fresh water, bring to a boil, then drain.

• Florida Avocados: Their lower fat content and firmer texture provide a satisfying contrast to the creamy ackee, enhancing authenticity. Use ripe but firm avocados for slicing.

• Boiled Green Bananas: Trim ends, make a slit in the peel for easy peeling, and boil in water for 10–20 minutes until fork-tender. Drain, peel, and serve warm.

Tester’s Note

A Jamaican contributor confirms: “This recipe is authentic and delicious! For a creative twist, substitute boiled Japanese sweet potatoes for green bananas if unavailable.”

Enjoy this timeless Jamaican dish, perfect for breakfast, brunch, or a hearty lunch! 🍳🥑