Ackee and Saltfish is one of the traditional Caribbean dishes. Just like a tomato, the Ackee is a member of the fruit family, but it can also be used as a vegetable. Ackee has a creamy texture, and has a delicate feel to it, similar to eggs. It also has a rather bitter aftertaste.

Ackee was introduced to the Caribbean from West African immigrants – Yet it is mostly eaten in Jamaica than the other Caribbean countries. Eventually, it became known as Jamaica’s national fruit, with Ackee and Saltfish as Jamaica’s national dish. It is interesting, however, that none of these two even originated in Jamaica.

Ackee and Saltfish is very savory, yet salty, as the name of the dish implies. You can eat this dish at any time of the day. Ackee and Saltfish is commonly eaten with fried plantains, fried dumplings, and hard bread.


  • 20 Minutes


  • 10 Minutes



  • A can of fresh ackee
  • 1/3 pounds of boneless and skinless saltfish
  • 1 sliced medium onion
  • 1 finely chopped scotch bonnet pepper
  • Fresh thyme
  • 1 cubed medium tomato
  • ¼ teaspoon black pepper
  • 2 teaspoons of olive oil
  • 2 scallions
  • ¼ chopped sweet bell pepper
  • 2 cloves of garlic
  • ¾ teaspoon tomato paste


  • Begin by boiling the salted fish in a pot on high heat, then simmer for 15 minutes. If you want, you can soak the saltfish in cold water overnight before you begin boiling it.
  • Once you’re done boiling, drain the water, rinse the fish in cold water, and then squeeze it dry.
  • Break the fish into small pieces.
  • Next, open up the can of ackee, place everything in a strainer, and rinse with cold water.

How to Cook the Ackee and Saltfish:

  • Heat some olive oil in a pan, then sauté the thyme, scotch bonnet pepper, garlic, tomato and onions, and scallions together for a few minutes.
  • Add in the cod and tomato paste. Stir and simmer for an additional five minutes.
  • Add in the drained ackee, but do not stir since you don’t want the ackee to break into pieces.
  • Sprinkle with black pepper, and serve.

What does Ackee and Saltfish Taste Like? Ackee tastes like egg or scrambled eggs to be more precise. Its important that you wait for the flower to open by itself (The Ackee Fruit), else it could be poisonous if you force open it! We recommend that you just buy it canned; Jamaica exports $400M+ of canned ackee every year.  The Ackee and Saltfish history goes back to 1725 when the Ackee fruit was brought to the Caribbean from Ghana. It’s a great dish to try, just make sure you follow this very unique Ackee and Saltfish Recipe.

Ackee and saltfish goes well with roasted breadfruit, bammy, cooked or fried dumplings, or fried plantains. It’s also great with sweet potatoes and cooked yams.

Best Cookware to Use:

  • A Large Pot
  • A Pan