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Ackee and Saltfish

It doesn’t get much more Jamaican than this – a traditional dish with traditional ingredients. If you’ve never tried ackee or saltfish…you’re in for a real treat! This dish is usually eaten on Sundays in Jamaica – but we think it’s so good, why wait ’til Sunday?


1 can Linstead Market Ackee

1 lb saltfish (codfish)

1 large onion, chopped

1 stalk escallion, chopped

3 slices of scotch bonnet pepper

3 tomatoes, diced

1 tablespoon oil

salt & black pepper to taste


Soak codfish overnight to minimize salt content, then rinse and flake the fish with a fork. Preboiling the fish is not necessary. Open the can of Ackees and drain liquid. Sauté thinly chopped onions, pepper, escallion and tomatoes in oil in a large saucepan on medium heat. Remove half of the sautéed onions and peppers. Add flaked saltfish and Ackees to pan. Turn stove to med. heat. Allow to sauté for a few minutes in order for flavours to blend. Add black pepper. Serve hot with food of choice.


  1. Gavin McLeod

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