Caribbean · medium
Ackee and Saltfish
Jamaica's national dish. Flaked salt cod sauteed with creamy ackee, tomatoes, and scotch bonnet for a savory island breakfast or dinner.
- 30 min
- Total
- 4
- Serves
- $16.50
- Est. cost
- 350
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteSkip the scotch bonnet. The mild ackee and flaked fish texture is naturally kid-friendly.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Salt Cod (dried)1 lb
- Ackee (canned)1 can
- Yellow Onion1 medium
- Red Bell Pepper1
- Roma Tomato2
- Scotch Bonnet Pepper (optional)1/2
- Fresh Thyme2 sprigs
- Vegetable Oil2 tbsp
Method
- 01
Soak saltfish in water overnight or boil for 20 minutes. Drain, flake, and remove bones.
- 02
Heat oil in a skillet. Sautee onion, scotch bonnet, bell pepper, and tomato for 4 minutes.
- 03
Add flaked saltfish and stir for 3 minutes.
- 04
Gently fold in drained ackee and cook 3 minutes, being careful not to mash it.
- 05
Season with black pepper and thyme. Serve with fried dumplings, boiled green banana, or rice.
- 350
- Calories
- 28g
- Protein
- 10g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
