One bite of this savory, flavorful dish and you understand why it’s the National dish of Jamaica!


  • PREP TIME: 10min          
  • COOK TIME: 25min          
  • COOK LEVEL: Beginner         


  • ½ lb saltfish – boneless/skinless bacalao
  • 2 tablespoon olive oil
  • fresh thyme (couple sprigs)
  • 1 medium onion, sliced
  • 2 cloves garlic, minced 
  • ½ scotch bonnet pepper (or habanero), minced,
  • seeds removed 
  • 2 scallions, diced
  • ½ medium sweet bell pepper, diced
  • 1 medium tomato, diced


  • Cutting board
  • Knife
  • Large skillet
  • Measuring cups and spoons
  • Spatula


  1. Soak The Saltfish: soak in water overnight; taste in the morning, if too salty, boil to get rid of the excess salt. 
  2. Drain & Dry the Saltfish: drain, rinse under cool water and squeeze dry. Then break it apart into bite-size pieces. Set aside.
  3. Saute The Veggies: in a large skillet over medium heat add the olive oil, followed by thyme, onions, garlic, scotch bonnet pepper, scallions and sweet bell pepper. Sauté for about a minute, stirring occasionally, being careful not to burn the garlic.
  4. Cook The Bacalao: place the saltfish in the pan along with the tomatoes and cook for about 5 minutes more. Add the black pepper, taste and adjust seasonings if necessary. 
  5. Add The Ackee: gently fold in the ackee to combine- be careful and cook for another 3 minutes or more – taste and adjust the seasonings as needed. Serve & Enjoy! 


  • Scotch bonnet pepper is very spicy. You can moderate the heat by leaving out some or all of the seeds or omitting the pepper altogether.
  • Ackee is very delicate so be gentle with it, otherwise it can turn to mush quite quickly, and no one wants that!



  1. Aromatics (garlic, red onion, scallions, scotch bonnet pepper)
  2. Produce (tomatoes, bell pepper)
  3. Pantry & Seasoning Items (ackee)
  4. Herbs (thyme)
  5. Fat (extra virgin olive oil)
  6. Animal Protein (bacalao, boneless/skinless)


  1. Yellow Onion + more of any of the other aromatics you do have
  2. Summer squash/ zucchinni// /sundried tomatoes
  3. There is no substitute for ackee
  4. Whatever fresh herbs you have on hand; ex) fresh cilantro or parsley
  5. Whatever fresh herbs you have on hand; ex) fresh cilantro or parsley
  6. Salted codfish

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