Jamaica’s Beloved National Dish — Savory, Creamy, and Irresistible
Servings: 4
Prep Time: 15 minutes (plus soaking saltfish)
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Dish:
- 1/2 lb (about 225g) salted codfish (saltfish)
- 2 Tbsp coconut oil or vegetable oil
- 1 medium onion, sliced
- 2 stalks scallion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- ½ Scotch bonnet pepper, chopped (optional, for heat)
- 1 small sweet bell pepper, sliced (red or green)
- 1 sprig fresh thyme (or ½ tsp dried)
- 1 can (19 oz / 540 mL) ackee, drained (or fresh if available)
- ½ tsp black pepper
- Pinch of allspice (pimento) (optional)
Optional Garnish:
- Fresh thyme sprigs
- Sliced scallions
Equipment
- Medium pot for boiling saltfish
- Large frying pan or skillet
- Wooden spoon
Step-by-Step
- 1. Prepare the Saltfish:
Rinse saltfish under cold water to remove surface salt.
Place in a pot with fresh water and bring to a boil. Boil for 10–15 minutes, then drain.
Taste a small piece — if still very salty, repeat boiling once more.
Drain, cool slightly, and flake into bite-sized pieces, removing any bones and skin.
- 2. Sauté the Aromatics:
In a skillet, heat coconut oil over medium heat.
Add onion, scallion, garlic, tomato, bell pepper, thyme, and Scotch bonnet (if using).
Sauté for 3–5 minutes, stirring occasionally, until fragrant and softened.
- 3. Add the Saltfish:
Add the flaked saltfish to the skillet and mix well with the vegetables.
Cook for 3–4 minutes to allow the flavors to meld.
- 4. Add the Ackee:
Gently fold in the drained ackee — be gentle so it doesn’t break apart completely.
Sprinkle black pepper and allspice, then toss lightly to combine.
Cook uncovered for 3–5 minutes until warmed through.
- 5. Finish & Serve:
Adjust seasoning (add a little more pepper or thyme if desired).
Serve hot, garnished with scallions and thyme sprigs.
Tips & Swaps
- Ackee Texture: Handle gently — it’s soft and buttery, similar to scrambled eggs.
- Fresh Ackee: If using fresh ackee, always boil it first for 10–15 minutes and drain before cooking.
- Saltfish Option: If you can’t find salted cod, use salted pollock or even smoked mackerel for a twist.
- Add Depth: A tiny splash of browning or jerk seasoning gives a smoky edge (modern WAM Flavors twist).
- Storage: Keeps up to 3 days in the fridge. Reheat gently over low heat — don’t over-stir.
Serving Suggestions
Serve with any of these island staples:
- Fried or boiled dumplings
- Green bananas
- Yam, breadfruit, or boiled potatoes
- Johnny cakes or festival
Optional plating: serve in a rustic bowl with the golden ackee and vibrant veggies on display — that WAM Flavors island breakfast perfection look 🌿🍅🇯🇲
This one’s gonna sizzle! Perfect for followers who love bold spice and smoky sweetness.
