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Ackee & Saltfish from Ouida at Jamaicaway!

4/5 servings


  • 1/2 pound boneless salted codfish
  • 1/2 cup vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 sprig fresh thyme
  • 2 onions, sliced
  • 4 scallions, chopped
  • 1 cup sliced assorted bell peppers (red, green, yellow, orange)
  • 1/4 Scotch bonnet pepper, finely chopped with seeds removed
  • 1 20 oz can ackee, drained
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprka




  • Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onionsscallionsbell peppers, andScotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared cod fishto the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika

Ackee & Saltfish from Ouida at Jamaicaway!

Submitted by Ouida Bradshaw, Owner & Chef of Jamaicaway at NFM at Jamaicaway

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica’s national dish. The ackee fruit was imported to Jamaica from West Africa. This dish can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.This dish is usually eaten on Sundays in Jamaica, but it can be eaten on any day of the week. Enjoy!

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