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Jamacian Ackee and Saltfish


3/4 lb. Saltfish (boneless cod)

1 dozen ackees (or 1 can)

1 small onion

1 teaspoon black pepper

1 sprig thyme

3 leaves of fresh parsley

1/4 0z finely chopped garlic

2 sliced hot scotch bonnet pepper

1 medium size red sweet pepper



Boil the cod in water & 2 tablespoons lime juice for 15 minutes

Drain cod and cut or break into small pieces.

Clean the ackees thoroughly. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees 4 times under running water. Add the ackees to a pot of hot water, cover and boil until moderately soft. Drain, cover, and put aside. or 1 can of drained ackees

Heat oil in a frying pan. Add the onions, thyme, scotch bonnet pepper, and red peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, and then add the drained ackees. Do not stir the ackees (they will break up. Cook for a few 3 minutes then sprinkle with black pepper.

Pour in to serving plate and garnish with some onion, pepper slices and finely chopped celery as garnish.

Serve with boiled plantain or fried dumplings.


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