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Jamaican Ackee & Saltfish

Author: Immaculate Bites

Servings: 4 persons


4-6 bacon slices chopped

½ pound boneless salted codfish

¼ cup vegetable oil or more

1 teaspoon minced garlic

1 sprig fresh thyme

1 onions chopped

2 tomatoes diced

2 scallions chopped

1 small bell pepper sliced

1 teaspoon freshly ground black pepper

1 teaspoon paprika optional

1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons

18-20 ounce can ackee, drained


Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.

In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes

Then remove bacon form skillet and transfer to a plate.

There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.

Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.

Sauté for about a minute, stirring occasionally to prevent any burns.

Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed

Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more - adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.


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