Ackee & Saltfish Recipe
Jamaica's national dish — sautéed ackee with salted codfish, onions, scotch bonnet, and tomatoes. Served with fried dumplings and boiled green banana.
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Ingredients
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Ackee & Saltfish
Fried Dumplings (Fry Bake)
Boiled Green Banana
Method
Ackee & Saltfish
- 1
Desalt and flake the saltfish
Rinse the salted cod under cold water. Place in a saucepan, cover with cold water and bring to a gentle boil. Reduce heat and simmer 10 minutes to remove excess salt. Pour off water, refresh with cold water and repeat once more if very salty. Drain and cool. Using your hands or forks, remove any skin and bones and flake the fish into bite-size pieces.
- 2
Sauté aromatics and cook saltfish
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onion and sauté 3–4 minutes until softened. Add scallions, minced garlic and thyme; cook 1 minute until fragrant. Add the flaked saltfish and break up any large pieces with the back of a spoon. Cook 3–4 minutes, stirring, so the saltfish warms and picks up the aromatics. If the fish seems dry, add up to 1 tablespoon more oil.
- 3
Add tomato and scotch bonnet
Add the chopped tomato and whole scotch bonnet pepper to the pan. Stir and cook 2–3 minutes until the tomato softens. Keep the scotch bonnet whole to impart heat without making the dish too fiery; pierce it once if you want more heat but remove it before serving if desired.
- 4
Fold in ackee gently
Gently add the drained ackee to the skillet, folding it into the saltfish mixture carefully so the ackee pieces remain intact. Cook over low heat 3–5 minutes just to warm through—do not stir vigorously or let the ackee overcook, it will become mushy.
- 5
Finish seasoning
Remove thyme sprigs and the whole scotch bonnet (if left whole). Stir in butter (if using) and lime juice, taste and adjust with freshly ground black pepper. Do not add salt unless needed—the saltfish usually supplies enough salt. Keep warm while you finish the dumplings and bananas.
Fried Dumplings (Fry Bake)
- 6
Make the dough
In a bowl, whisk together the flour, baking powder and salt. Make a well in the center and add the cold water. Mix with a fork until a shaggy dough forms. Knead briefly in the bowl or on a lightly floured surface for 1–2 minutes until smooth but not overworked. If dough is too sticky, sprinkle a little extra flour.
- 7
Shape and rest
Divide the dough into 6–8 equal pieces and gently shape each into a flattened disc about 3 inches across and 1/2 inch thick. Let rest 5 minutes while you heat the oil.
- 8
Fry the dumplings
Heat 1/2 to 3/4 inch of vegetable oil in a heavy skillet over medium-high heat until shimmering (test with a small scrap of dough; it should sizzle and rise slowly). Fry the dumplings in batches, 2–3 minutes per side, until golden brown and puffed. Drain on paper towels and keep warm. Adjust heat as needed to avoid burning and ensure dough cooks through.
Boiled Green Banana
- 9
Prepare bananas
Trim both ends of each green banana and make a shallow lengthwise slit in the peel so steam can escape and they are easier to peel after boiling.
- 10
- 11
Peel and serve
Drain and let cool briefly. Peel the skins off (they should come away easily) and slice diagonally into 1/2-inch pieces. Keep warm and serve alongside the ackee & saltfish and fried dumplings.