Elite Features

  • By Caren Balfour
  • CEO of Jamaica Valley
  • August 21, 2020
  • No Comments

Ackee & Saltfish

Made with love by Jamaica Valley.

Waking up in a Jamaican household, smelling the amazing scents coming from the kitchen. The sound of the oil in the dutch pot sizzling. You just knew you were in for a treat. The biggest treat?? Jamaica’s National dish, Ackee & Saltfish, with a side of Fried dumpling, boil dumpling, yellow yam, green banana. Don’t forget the ripe fried plantain. Breakfast in Jamaica sets you up for the day. Such a popular meal, you can expect it to be on the menu of every traditional Jamaican restaurant. Not only at breakfast, straight through the day too. Here’s a great recipe.


  • 1/2 pound salt fish
  • fresh ackee soaked, or tinned ackee
  • 1 medium onion, chopped
  • 1 small sweet pepper (yellow/red or gr.), julienned
  • 1 cloves of garlic, minced
  • 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish too spicy)
  • 2 stalks scallion, chopped
  • 3 Sprigs Thyme
  • 2 tablespoons extra virgin coconut oil
  • Jamaica Valley ground black pepper


  • Put saltfish to soak in cold water for about I hour
  • Pour off water; add fresh water and boil until tender
  • De-bone and flake the saltfish
  • Heat oil and saute onion, garlic, scallions, scotch bonnet pepper and sweet pepper until tender, about five to six minutes
  • Add flaked saltfish, fresh or canned ackee and Jamaica Valley black pepper
  • Toss lightly; cover and allow to stand over low heat for about 1 minutes

Enjoy this most famous Jamaican dish!

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Ackee & Saltfish

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