July 23, 2017

Ackee is the national fruit of Jamaica and Ackee and Saltfish is the national dish. So it goes without saying that this is a must-have recipe if you want to cook like a Jamaican. It’s a savory dish with lots of salty flavour and is so versatile you can eat it for breakfast lunch or dinner! I prefer serving it for Sunday breakfast along with Fried Dumplings, Fried Plantains and hardough bread!

Shopping tips: Salted cod can now be found in most supermarkets. If you can’t find it try a West Indian grocer or Portuguese fish store. In cities with large Jamaican communities canned ackee (get ackee online here) is easy to find, or you can request a special order.


1/2lb               Salted cod
2                     Cans of ackee (19oz)
8                     Strips of bacon, chopped
1                     Medium onion, chopped
1                     Medium tomato, diced
3 tbsp             Cooking oil
1 tsp               Black pepper
Salt to taste


1. Reduce the salt in the cod fish. Overnight method: remove skin and soak in cold
water overnight. Drain, flake and set aside. Same day method: put codfish in a
saucepan with water and bring to a boil then drain. Repeat two more times; drain,
flake and set aside.

2. Drain canned ackee in a colander and set aside
3. Fry chopped bacon and set aside

4. Saute chopped onion and tomato in cooking oil until onion is transparent
5. Add flaked cod fish, bacon and 1/2 tsp of black pepper to saucepan
6. Gently fold in ackee and sprinkle with remaining pepper; simmer on low heat for five to 10 minutes

Serves 6 to 8

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I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.



  • Reply
    December 29, 2012

    Hi there , can you please tell me whether once cooked this dish can be frozen. Kind regards Jay

    • Reply Cook Like A Jamaican
      January 27, 2013

      Hi Jay,
      Thank you for you question. It should be OK to freeze the dish, but I would make sure that has cooled completely first. Blessings, Fay

  • Reply
    April 15, 2013

    My mom said adding about a tbsp of dried thyme would enhance the flavour! Thanks for all the great recipes Fay! Debra

  • Reply
    June 5, 2013

    Thank you for posting this! Ackee and Saltfish is probably my favorite Jamaican dish. When we spend time in Jamaica, I never feel like the trip is complete unless I have some! Thanks again for posting this recipe Fay!

  • Reply
    July 14, 2013

    Ackee is new to me, but i love the way it looks. What food does it look and taste simlar to? I will look for a west indies store and ask , i hope i get it! thanks…

  • Reply
    May 9, 2014

    I just got married. And my husband and his family is from Falmouth. We have a 4 month old baby and my mother inlaw insist that I feed her cornmeal porridge. Is it common for babies to eat it at this age in Jamaica?

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Kim,
      I can’t say that it is customary to feed cornmeal pudding to children that age. I suggest that you do what you feel is best for your child and what makes you makes you feel good.

  • Reply
    June 25, 2014

    I\’ve never made this before but have tried it once from a local restaurant here in South Florida & really liked it. 🙂 I have a sandwich bag full of frozen ackee which was given to me from a friend so I would like to try this recipe. I found out that ackee can be \’tricky to cook\’ from one Jamaican friend & that I should find out if the bag I have has been precooked before I make it or it might turn to mush as it\’s cooked. How do I know it is done cooking? Do I cook it just until I can put a fork through it?

    • Reply Fay & Angela
      Fay & Angela
      August 24, 2014

      Hi Stefanie, aren’t you lucky to have frozen-fresh ackee to cook. It is most likely that has not been cooked. Either way defrost the ackee and follow the recipe as usual. If it was not pre-cooked it just means you’ll need to simmer it longer until very tender. Enjoy!

  • Reply
    August 24, 2014

    I appreciate your recipes and the detail used in describing the process. It truly helps novices. Keep it up! Thanks.

  • Reply
    November 27, 2014

    Great tips… Thanks for your wonderful “reminder” recipes. Love the ease of being able to use your site as my shopping list . Have a blessed day !!

  • Reply
    February 4, 2015

    I was wondering how many days do leftovers last??

    • Reply Fay & Angela
      Fay & Angela
      February 5, 2015

      Hi Barnara,
      A day or two in the fridge should be fine. Fay

  • Reply
    March 30, 2015

    Hi, I would like to know what can I replace the ackee with, cause I cant find it in Brazil and I would love to try this recipe!

    • Reply Fay & Angela
      Fay & Angela
      May 10, 2015

      Hi Sarytta,
      Thank you for your question. Ackee is very unique and I actually don’t have a substitute for it. However, to get a sense of the dish try my Callaloo and Saltfish recipe. The indgredients are the same the only difference is that one uses ackee and the other callaloo. Substitute collard greens or kale for the callaloo if you don’t have it in Brazil. Blessings, Fay

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