Ackee is an evergreen fruit which grows all over the island of Jamaica. This fruit was first introduced to Jamaica from the West coast of Africa. The Ackee tree is very recognisable with its glossy green leaves and reddish pods.
When ripe, it will open to reveal its creamy yellow flesh and black seeds. Ackee served with Salted Fish has become Jamaica's National dish.
Cooking Instructions
- Place salted fish into a bowl of fresh water, simmer for 15-20 minutes
- Drain water, (debone and flake fish) if required. Use of skinless & boneless fish eradicates this step.
- Pour oil into frying pan and heat gently
- Fry finely chopped onions, scotch bonnet peppers, sweet pepper and tomatoes. Add seasoning to desired taste.
- Cook for 5 minutes
- Add salted fish and Home From Home Ackees drained.
- Heat whilst stirring gently
- Serve hot with rice, hard food and sliced avocado pear.
*Hard Food Examples - White Yam, Jamaican Yellow Yam, Boiled Green Banana, Pumpkin, Jamaican Sweet Potato.
Ackee and saltfish is Jamaica's national dish — a combination so beloved that it defines Jamaican cooking around the world. The creamy, golden ackee paired with flaked salted cod, onions, tomatoes and scotch bonnet pepper is a breakfast staple across the island, though it is enjoyed at any time of day.
Ackee is an evergreen fruit that was first introduced to Jamaica from the West Coast of Africa in the 18th century. The ackee tree is instantly recognisable with its glossy green leaves and bright reddish pods. When ripe, the pods open naturally to reveal the creamy yellow flesh and shiny black seeds inside. Only the yellow arilli (the fleshy part) is eaten — the seeds and pink membrane must be discarded.
This recipe uses Home From Home Jamaican Ackee, which comes ready prepared in a tin — simply drain and add to the pan. It is the easiest way to enjoy this traditional dish at home in the UK.
Ingredients
- 1 tin Home From Home Jamaican Ackee (540g), drained
- 250g skinless and boneless saltfish
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, deseeded and finely chopped
- 1 small sweet pepper (red or green), chopped
- 2 medium tomatoes, chopped
- 2-3 sprigs fresh thyme
- 2 spring onions, chopped
- 2 tablespoons vegetable oil
- All purpose seasoning, salt and black pepper to taste
Cooking Instructions
- Place the saltfish into a bowl of fresh water and simmer for 15-20 minutes to remove excess salt. Drain, then flake the fish, removing any remaining bones or skin. Using skinless and boneless saltfish saves this step entirely.
- Heat the vegetable oil in a large frying pan over a medium heat.
- Add the chopped onion, garlic, sweet pepper and tomatoes. Fry gently for 3-4 minutes until the onion is soft and translucent.
- Add the scotch bonnet pepper, thyme and spring onions. Season with all purpose seasoning and black pepper to taste. Stir well.
- Cook for a further 2 minutes until everything is fragrant.
- Add the flaked saltfish and stir gently to combine with the vegetables.
- Add the drained Home From Home Ackee and fold in very gently — ackee is delicate and will break apart if stirred too roughly.
- Heat through for 2-3 minutes, then serve immediately.
Serving Suggestions
Ackee and saltfish is traditionally served with boiled provisions — known in Jamaica as "hard food". Try it with white yam, Jamaican yellow yam, boiled green banana, pumpkin, or Jamaican sweet potato. It also goes beautifully with plain white rice, fried dumplings, or sliced avocado pear on the side.
What is Ackee?
Ackee (Blighia sapida) is a tropical fruit native to West Africa that was brought to Jamaica in the 1770s, reportedly on a slave ship. It is named after Captain William Bligh, who took samples from Jamaica to the Royal Botanic Gardens at Kew in 1793. The fruit became so embedded in Jamaican culture that ackee and saltfish was declared the national dish.
Fresh ackee must be harvested only when the pods have opened naturally on the tree — unripe ackee contains hypoglycin, which is toxic if eaten. Tinned ackee, such as Home From Home Jamaican Ackee, is fully prepared and safe to eat straight from the tin, making it the safest and most convenient way to enjoy this iconic Jamaican ingredient in the UK.
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