Ackee and Saltfish - Jamaica’s National Dish

I’m from Jamaica and joined the Work and Travel Program to meet new people and explore different cultures. I dream of starting my own solar energy company one day. For this cookbook, I chose Ackee and Saltfish—a dish my grandmother made that always made me smile. It’s a true taste of home and a big part of our Independence Day celebrations.

I’m 29, a doctor and chef from Santo Domingo with a passion for natural ingredients and bold flavors. I’ve loved exploring the fusion of tropical and Asian cuisine. For this cookbook, I prepared Ackee and Saltfish—a Jamaican classic known for its simplicity, cultural roots, and health benefits. It’s a dish that truly brings people together.

INGREDIENTS

MAIN INGREDIENTS
1 lb salted codfish
2 cans ackee (or fresh, if available)
1 small onion, thinly sliced
1 medium tomato, diced
½ bell pepper, sliced
2 garlic cloves, minced
2 sprigs thyme
2 tablespoons vegetable oil
1 scallion, chopped
Salt and pepper to taste

OPTIONAL SIDES
Fried dumplings
Boiled green bananas
Fried plantains

INSTRUCTIONS

1. PREPARE THE SALTFISH
Rinse the codfish and soak it in cold water for 6–8 hours (or overnight), changing the water once or twice. Boil it for 15 minutes, then drain, let cool, and flake into small pieces. Set aside.

2. SAUTÉ THE VEGETABLES
In a pan, heat oil over medium heat. Sauté onion, garlic, bell pepper, and tomato until softened. Add thyme and scallion, cooking for another minute.

3. ADD THE CODFISH
Stir in the flaked codfish and cook for 3–5 minutes, allowing flavors to combine.

4. ADD THE ACKEE
Gently fold in the ackee (drained if canned) and cook for 2–3 minutes without over-stirring to prevent breaking. Season with salt and pepper to taste.

5. SERVE
Serve warm with your favorite Jamaican sides.