Easy Ackee and Saltfish Recipe with Fried Dumplings

If you’ve ever visited Jamaica, enjoyed a Jamaican breakfast, or are simply fascinated by Jamaican food and culture. In that case, chances are you’ve heard about ackee and saltfish, the national dish of Jamaica.

It’s a colourful, flavour-packed sautéed combination of salted cod and ackee, usually served with Jamaican fried dumplings, boiled dumplings, boiled green bananas, or breadfruit and other ground provisions.

Growing up, I loved waking up to the smell of salted fish sizzling in the pan while the golden fried dumplings browned to perfection. This classic dish is not just a breakfast; it’s a piece of Jamaican culture that tells a story of comfort, community, and flavour.

In this recipe, I’ll show you how to cook ackee and saltfish step-by-step, using canned ackee for convenience without losing authenticity.

What Is Ackee and Saltfish?

Ackee and saltfish is a savoury Jamaican dish made from rehydrated salted cod and ackee. Ackee is a fruit native to West Africa, but it is now deeply rooted in Jamaica’s food culture. When cooked, ackee takes on a soft, buttery texture similar to scrambled eggs, but with a subtle nutty flavour.

The combination of salty fish, sweet peppers, onions, and spices creates a balance that’s unmistakably Jamaican. You’ll find ackee and saltfish in Jamaica served for breakfast, brunch, or even dinner — especially on weekends and public holidays.

Ackee and Saltfish Ingredients

Serves 2 people

Main Ingredients

• 200 g salted cod (saltfish)
• 1 can (540 ml) ackee, drained (or about 1 ½ cups fresh ackee if available)
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1 stalk scallion (green onion), chopped
• ½ small tomato, diced
• ½ sweet bell pepper (red or green), sliced
• 1 clove garlic, finely chopped
• 1 sprig fresh thyme (or ½ teaspoon dried thyme)
• ¼ teaspoon black pepper
• 1 small Scotch bonnet pepper (optional, for heat)

To Serve

• Jamaican fried dumplings — get the recipe here

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings
• Difficulty: Easy

Equipment

• Medium saucepan
• Large frying pan or skillet
• Wooden spoon
• Strainer
• Knife and cutting board

How to Cook Ackee and Saltfish

Step 1: Prepare the Saltfish

Place the salted cod in a saucepan, cover it with water, and bring to a boil. Boil for about 10 minutes to remove some of the salt, then drain and repeat the process once more if necessary. Once cooled, flake the fish into small pieces, removing any bones and skin as you go.

Step 2: Sauté the Vegetables

In a large frying pan, heat the oil over medium heat. Add onion, scallion, garlic, and thyme. Sauté until fragrant, then add bell pepper and tomato. Stir and cook for about 3–4 minutes until everything softens slightly.

Step 3: Add the Saltfish

Add the flaked saltfish to the pan and stir to combine with the sautéed vegetables. Let it cook for 3–4 minutes, allowing the flavours to blend together. Add black pepper and Scotch bonnet if you like a touch of heat.

Step 4: Add the Ackee

Gently fold in the drained ackee. If you’re using canned ackee, be careful because it’s very soft and can break apart easily. Stir slowly and let it warm through for about 2–3 minutes without overmixing. The ackee should stay in soft chunks, not mashed.

Step 5: Taste and Adjust

Taste your dish and adjust the seasoning if needed. Some people like to add a pinch of salt or extra pepper, but remember that the saltfish already brings a salty base.

Serving Ackee and Saltfish with Fried Dumplings

Now for the best part, which is serving it up! Ackee and saltfish with fried dumplings is the ultimate Jamaican comfort breakfast. The crisp, golden dumplings balance the soft, savoury ackee perfectly.

If you haven’t made them yet, try my easy Jamaican fried dumplings recipe; they always come out golden and fluffy.

Other popular pairings include:

• Boiled green bananas
• Jamaican roasted breadfruit
• Festival (sweet fried dough)
• Hard dough bread
• Bammy (cassava flatbread)

No matter what you pair it with, ackee and saltfish always deliver that unmistakable taste of Jamaica.

Tips for the Perfect Ackee and Saltfish

• Desalt properly: Always taste the saltfish after boiling — over-salty fish can overpower the dish.
• Handle ackee gently: Canned ackee is delicate; stir with care to keep the pieces whole.
• Use fresh herbs: Fresh thyme and scallion bring out that authentic Jamaican flavour.
• Don’t rush it: Let the ackee warm slowly in the pan. It absorbs more flavour that way.
• Adjust to taste: Everyone’s version is a little different — some add more tomato, others more pepper. Find your balance.

(Personal Note: I sometimes add a squeeze of lime or a touch of butter right before serving — it gives the dish a smooth, creamy finish that pairs beautifully with fried dumplings.)

Conclusion

Ackee and saltfish is more than Jamaica’s national dish — it’s a taste of home, no matter where you are. Paired with hot Jamaican fried dumplings, it’s the kind of meal that brings back memories of Sunday mornings and family laughter around the kitchen table.

Try this ackee and saltfish recipe for yourself and bring the warmth of Jamaica to your plate.