Ainsley Harriott Ackee and Saltfish Recipe: Jamaica’s National Dish

Experience the true taste of the Caribbean with this authentic Ainsley Harriott Ackee and Saltfish recipe. As Jamaica’s national dish, this vibrant breakfast (or brunch) classic combines the delicate, buttery texture of ackee with savoury salted cod, aromatic scotch bonnet, and fresh thyme.

Whether you’re a fan of Ainsley’s Caribbean Kitchen series or simply looking for a high-protein, flavour-packed meal, this recipe is a guaranteed crowd-pleaser.

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Why You’ll Love This Ainsley Harriott Recipe

• Authentic Flavours: Uses traditional Jamaican ingredients for a genuine island experience.
• Quick & Easy: Ready in under 30 minutes if using ready-to-cook saltfish.
• Nutritious: Packed with protein and healthy fats from the ackee.
• Versatile: Perfect for breakfast, brunch, or even a light dinner.

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Ingredients You’ll Need

For the Saltfish

• 450g Saltfish (Salted Cod): Dried or ready-to-use.
• Water: For boiling and soaking.

For the Sauté

• 2 tbsp Vegetable Oil: Or coconut oil for extra aroma.
• 1 Large Onion: Finely chopped.
• 2 Garlic Cloves: Minced.
• 1 Red Bell Pepper: Deseeded and sliced into strips.
• 3 Spring Onions: Chopped.
• 1 Scotch Bonnet Pepper: Deseeded and finely minced (adjust to your heat preference).
• 1 tsp Fresh Thyme Leaves: Or 1/2 tsp dried thyme.
• 1 can (540g) Ackee: Drained and rinsed very gently.
• 1/2 tsp Black Pepper: Freshly ground.
• Fresh Coriander or Parsley: For garnish.

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Step-by-Step Instructions

1. Prepare the Saltfish

If using traditional dried saltfish, soak it overnight in cold water, then boil for 15-20 minutes to remove excess salt. Drain and flake the fish into bite-sized pieces, removing any skin or bones. If using “ready-to-use” salt cod, simply rinse and flake.

2. Sauté the Aromatics

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and spring onions. Sauté for 5 minutes until softened. Stir in the garlic, scotch bonnet, and thyme, cooking for another minute until fragrant.

3. Add the Fish

Add the flaked saltfish to the pan. Stir well to combine with the aromatics and cook for 3-5 minutes, allowing the flavours to meld.

4. Gently Fold in the Ackee

Add the drained ackee to the skillet. Crucial Tip: Ackee is very delicate and can easily turn into mush. Use a wooden spoon to gently fold it into the mixture rather than stirring vigorously.

5. Season and Simmer

Season with black pepper (salt is usually not needed due to the fish). Cover and simmer on low heat for 5 minutes until the ackee is heated through.

6. Serve

Garnish with fresh herbs and serve immediately.

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What to Serve with Ackee and Saltfish

To make it a complete Jamaican feast, serve your Ackee and Saltfish with:

• Fried Dumplings: Ainsley’s favourite accompaniment.
• Boiled Green Bananas or Yam: For a traditional “hard food” breakfast.
• Fried Plantain: Adds a lovely sweetness to balance the savoury fish.
• Hard Dough Bread: Perfect for mopping up the juices.

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Expert Tips for Success

• Don’t Over-Stir: We can’t stress this enough! Treat the ackee like scrambled eggs—gentle folds only.
• Salt Control: Always taste your saltfish after boiling. If it’s still too salty, boil it again in fresh water.
• Heat Level: For a milder dish, leave the scotch bonnet whole and remove it before serving, or use a milder chilli.

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Frequently Asked Questions (FAQs)

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Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Fibre: 4g

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Looking for more Caribbean inspiration? Check out our Ainsley Harriott Jerk Chicken Recipe or the famous Coconut Rice and Peas.

• Ainsley Harriott Fabulous Fish Pie Recipe
• Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Recipe
• Ainsley Harriott Jerk Chicken Recipe
• Ainsley Harriott Light & Crunchy Fish Cakes Recipe
• Ainsley Harriott Chicken Curry Recipe