This is a classic Jamaican dish that is often served with boiled green plantain as well as fried dumplings.

Ackee and Saltfish


1/2 lb. Saltfish (boneless cod)
1 dozen ackees (or 1 can)
1 small onion
1 teaspoon black pepper
1 sprig thyme
2 teaspoons garlic powder
3 sliced hot scotch bonnet pepper
1 small red sweet pepper


Boil the cod in water for 20 minutes to remove some of the salt. 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 five times under running water. Add the ackees to a deep pot of hot water, cover and boil until moderately soft. Drain, cover, and put aside. (Or you can use 1 can of ackees and drained, instead of the fresh 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 because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Pour in to serving plate and garnish with some onion and pepper slices. Serve with boiled plantain and/or fried dumplings.

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