Ackee and Saltfish Breakfast Recipe

A sunrise-inspired breakfast dish that encapsulates the heart and soul of Caribbean mornings. Imagine tender flakes of salted cod mingling with the buttery richness of ackee fruit, sautéed with aromatic bell peppers and onions.


  • 1 cup salted cod (saltfish), soaked and flaked
  • 1 can ackee, drained and rinsed
  • 1 onion, finely chopped
  • 1 bell pepper, diced (use a mix of colors)
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 2 tablespoons vegetable oil
  • 1 Scotch bonnet pepper, seeds removed and minced (adjust to taste)
  • Salt and black pepper to taste


  1. Prepare Saltfish:
    1. Soak the saltfish in cold water overnight or for at least 8 hours. Boil the soaked fish for about 15 minutes to remove excess salt. Flake the fish and set aside.
  2. Sauté Aromatics:
    1. In a large skillet, heat vegetable oil over medium heat. Add chopped onions, diced bell peppers, minced garlic, and thyme. Sauté until the vegetables are softened.
  3. Add Saltfish:
    1. Add the flaked saltfish to the skillet and stir well, allowing it to blend with the sautéed aromatics.
  4. Incorporate Ackee:
    1. Gently fold in the drained ackee, being careful not to break the delicate ackee fruit. Cook for an additional 5-7 minutes until the flavors meld.
  5. Stir in Tomatoes and Spice:
    1. Add diced tomatoes to the skillet, stirring gently. Incorporate minced Scotch bonnet pepper, salt, and black pepper. Cook for an additional 3-5 minutes.
  6. Serve Warm:
    1. Plate the Ackee and Saltfish, garnishing with additional thyme for a burst of freshness.

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