Everyday Kitchen

Caribbean · Breakfast

Ackee and Saltfish

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Ackee and Saltfish is a Caribbean dish. Canned ackee is delicate; fold it in at the end.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
Caribbean
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ackee and Saltfish. The photograph includes salad and other accompaniments not included in this draft.
The photograph includes salad and other accompaniments not included in this draft. Representative photograph of Ackee and Saltfish. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Fish

Ackee

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 8 min

  1. Cook 30 ml neutral oil, 150 g onion, sliced, 150 g bell pepper, sliced, 200 g tomatoes, chopped, 10 g garlic, 1 tsp thyme in its oil 8 minutes.

Fish · About 5 min

  1. Add 350 g fully desalted cooked salt cod, flaked and cook 5 minutes until heated through to 74°C / 165°F.

    Check: Look for this result: heated through to 74°C / 165°F.

Ackee · About 4 min

  1. Fold in 500 g canned ackee, drained, ½ tsp black pepper gently and heat 3–4 minutes. Use commercially canned ackee; do not substitute unripe or improperly prepared fresh ackee.

Tips

  • Canned ackee is delicate; fold it in at the end.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked fresh cod for a less salty adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Ackee and Saltfish one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Ackee and Saltfish?

Canned ackee is delicate; fold it in at the end.

What can I substitute in Ackee and Saltfish?

Use cooked fresh cod for a less salty adaptation.

Can I prepare Ackee and Saltfish ahead?

Prepare the measured ingredients for Ackee and Saltfish one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating · FDA: Hypoglycin A and ackee fruit

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