Ackee and saltfish is Jamaica’s national dish, a true culinary icon that blends the flavours of salted codfish and the creamy, buttery texture of the ackee fruit. The ackee fruit, which is Jamaica’s national fruit, was brought to the island from West Africa in the 18th century and has since become deeply integrated into the local food culture. The dish is traditionally prepared by boiling saltfish to remove excess salt, then sautéing it with seasoned ackee, onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, creating a savoury, hearty, and flavorful meal.
This classic Jamaican dish is typically served for breakfast or brunch, but can also make a satisfying lunch or dinner. It's often paired with fried dumplings, boiled dumplings, fried plantains, or green bananas. Whether enjoyed in the home or at a local restaurant, ackee and saltfish is a comforting and delicious way to start the day or to savour the flavours of Jamaica at any time.
Unusual Fact: In Jamaica, ackee and saltfish is not just a meal; it's often a celebratory dish served during special occasions like weddings, holiday gatherings, or even Sunday family meals. It holds a special place in the hearts of Jamaicans, symbolizing togetherness and tradition.
When I first migrated to Canada, cooking wasn't really my thing. But the longing for the rich flavors of home—and the reality of feeding a household of six—pushed me to learn how to make quick, easy Jamaican meals with just a few simple ingredients. Over time, cooking became more than a necessity—it became a joy.
Like a true Jamaican, my favorite part of cooking is sharing meals and seeing the happiness they bring to others. Even better? Inviting others into my kitchen—especially those who believed Jamaican food was too hard to make—and showing them how easy and fun it can be.
Now, I want to share that same experience with you and your loved ones, right in the comfort of your own home. Let's bring the joy of authentic Jamaican cooking to your kitchen, one simple, delicious meal at a time.
