Ackee and saltfish


  • 225 g salt cod, soaked in cold water for 2 hours
  • 2 tbsp vegetable oil
  • 1 bunch of spring onions, chopped
  • red scotch bonnet peppers, chopped
  • 1 clove garlic, chopped
  • 1 small bunch of thyme, chopped
  • 1 green pepper, chopped
  • 4 ripe tomatoes, chopped
  • 450 g tinned ackee, drained
  • freshly ground black pepper
  • johnny cakes, to serve


Enjoy A Taste Of Jamaica With Emma Sharp's Tasty Recipe, Classically Combining Ackee With Saltfish

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