MedcipeMedcipe

Ackee and Saltfish Breakfast Skillet

Jamaica's national dish: flaked salt cod folded with sautéed peppers, onion, and tomato, finished with tender golden ackee.

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

Instructions

  1. Drain 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.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, bell pepper, and scallion until softened, about 5 minutes.
  3. Add tomato, thyme, and scotch bonnet (if using); cook 3 minutes.
  4. Stir in the flaked saltfish and cook 3-4 minutes to combine flavors.
  5. Gently fold in the ackee, taking care not to break it up too much, and warm through for 2-3 minutes.
  6. Season with black pepper and serve hot.