~465 cal · 40g protein · 16g carbs · 29g fat (estimated, per serving)
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Ackee sautéed with flaked saltfish and peppers
🇯🇲 Kingston (Surrey)
Ackee, brought to Jamaica from West Africa, cooks up soft and golden like scrambled eggs, and paired with salt cod it becomes the island's national dish. Eaten most often at breakfast with fried dumplings or boiled green banana, it is savory, buttery, and gently fiery from Scotch bonnet.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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8 oz salt cod (saltfish), soaked and flaked
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2 cups ackee (fresh or canned), drained
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1 onion
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1 tomato
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1 bell pepper
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1/2 Scotch bonnet
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2 sprigs thyme
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2 scallion
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3 tbsp neutral oil
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to taste black pepper
Instructions
1
Boil the soaked saltfish briefly to soften, then drain, flake, and pick out any bones.
2
Sauté the onion, bell pepper, thyme, scallion, and Scotch bonnet in oil until fragrant and soft.
3
Add the tomato and flaked saltfish and cook a few minutes to marry the flavors.
4
Fold in the ackee gently so it does not break up, warm through, season with black pepper, and serve.
Kingston Jamaican home breakfast.
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🌏 While it simmers — know your destination
📍
Kingston (Surrey). Home of jerk pits scented with pimento wood and Scotch bonnet.
🗺️
Jamaica. Island cooking with a fire all its own.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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