Ackee and Saltfish Breakfast Skillet
Jamaica's national dish: flaked salt cod folded with sautéed peppers, onion, and tomato, finished with tender golden ackee.
Ackee and saltfish is Jamaica's national dish, and once you've had it properly made, you understand why. Ackee — a fruit that turns creamy and almost egg-like once ripened and cooked — is folded gently into a skillet of flaked salt cod, sweet peppers, onion, and tomato, so it holds its shape rather than turning to mush. Soaking the saltfish ahead of time pulls out most of the excess salt while keeping that distinctive savory flavor the dish is built on.
This is a naturally gluten-free breakfast with real staying power thanks to the protein from the fish. A quick note on sodium: even after soaking, salt cod carries more salt than fresh fish, so this isn't a low-sodium dish — enjoy it as the traditional, occasional treat it's meant to be, maybe alongside steamed vegetables or a slice of hard-dough bread.
Ingredients
- 8 oz salted codfish (saltfish), soaked overnight and flaked
- 19 oz can ackee, gently drained
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 scotch bonnet pepper, minced, seeds removed (optional)
- 1 tsp fresh thyme leaves
- black pepper, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Drain the soaked saltfish, cover with fresh water, and simmer 15-20 minutes until tender. Drain, cool slightly, and flake into pieces, discarding any skin or bones.
- 2Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, bell pepper, and scallion until softened, about 5 minutes.
- 3Add tomato, thyme, and scotch bonnet (if using); cook 3 minutes.
- 4Stir in the flaked saltfish and cook 3-4 minutes to combine flavors.
- 5Gently fold in the ackee, taking care not to break it up too much, and warm through for 2-3 minutes.
- 6Season with black pepper and serve hot.