Breakfast · 40 min · caribbean

Ackee and Saltfish

This is the kind of Caribbean breakfast you’ll make on repeat — salt cod and canned ackee, 40 minutes, big payoff.

Ingredients

• 12 oz Salt cod
• 2 cans Canned ackee
• 1 Yellow onion
• 2 Tomatoes
• 1 Scotch bonnet pepper
• 4 Scallions
• 1 tsp Fresh thyme
• 3 tbsp Coconut oil

Steps

1. Soak the salt cod overnight, changing the water twice — or boil it twice for 10 minutes if you’re short on time. Taste a flake; it should be pleasantly salty, not a salt lick.
2. Sauté the diced onion, tomatoes, and thyme in coconut oil until soft and fragrant. Add the minced Scotch bonnet — a little goes a long way.
3. Flake in the saltfish and cook 5 minutes, letting it absorb the aromatics.
4. Drain the ackee and fold it in gently at the very end, warming it through for 3 minutes. Ackee is delicate; stirring it like stew turns it to mush. Treat it like scrambled eggs.
5. Finish with sliced scallions and serve with fried dumplings, bammy, or boiled green bananas. Jamaica’s national dish, and a breakfast worth waking up for.

Build my plan — free

← All recipes