Saltfish and Ackee
Saltfish and Ackee from Jamaica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 35 min
- Cook
- —
- Rest
- 8 hr
- Total
- 8 hr 35 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Saltfish and Ackee is listed as seafood from Jamaica. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
15 ingredients. Tap each one once it's out on the bench.
Ingredients
- Salt cod450 g
- Ackee400 g
- Paprika4.9 ml
- Curry powder9.9 ml
- Jerusalem artichokes9.9 ml
- Hot sauce4.9 ml
- Tomato200 g
- Salt, to taste and pinch1 pinch
- Black pepperto taste
- Self-raising flour250 g
- Suet30 g
- Olive oilto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil.
480 min
Step 2
Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces.
Step 3
Discard any skin or bones. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
Step 4
Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside.
Step 5
Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
Step 6
Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
Step 7
When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown.
Step 8
(CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Drain the dumplings on kitchen paper and serve with the saltfish and ackee.
Nutrition
Per serving · estimate
- Calories
- 560 kcal
- Protein
- 35.7 g
- Carbs
- 66.2 g
- Fat
- 16.2 g
- Saturated fat
- 4 g
- Fibre
- 5.7 g
- Sugar
- 6.3 g
- Sodium
- 172 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Fish
- Wheat
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Saltfish and Ackee take?
8 hr 35 min all in — 35 min prep, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 pinch (to taste and pinch).
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.