top of page

Ackee and Saltfish

(by Kareen Morrison)


1/2 lb. dried, salted cod

1 medium-to-large yellow onion

1 medium-to-large green bell pepper

1 medium-to-large tomato

vegetable, coconut, or canola oil

salt, pepper, and onion powder to taste

optional: 1/4 - 1/2 Scotch bonnet pepper (adds a lot of heat)

16 oz. can ackee or 2 c. fresh ackee


Soak cod in water overnight to remove most of the salt.

The next day, boil cod in fresh water for about 40 minutes or until the fish becomes flaky.

Remove from water, reserving some separately.

Flake cod into a bowl and set aside.

Chop equal parts of yellow onion, green pepper, and tomato.

In a medium frying pan, heat oil and lightly sauté the vegetables.

Add flaked cod.

Season with onion powder, salt, pepper, and optional Scotch bonnet pepper for a kick.

Add canned or fresh ackee, carefully folding in so that it doesn’t break apart too much.

Cook together for a few minutes, add some of the reserved water to the pan if it’s too

dry.

Serve with roasted breadfruit.


Roasted Breadfruit


fresh green-skinned breadfruit

coconut or canola oil


Preheat oven to 400 F.

Lightly coat the breadfruit in oil and roast for 1 - 1 1/2 hrs, or until skin can be easily pierced and the interior is soft.

Allow to cool, then peel outer skin.

Cut in half, then in long wedges.

Sauté in oil until golden brown, about 5 minutes per side.

It can also be roasted over an open flame (30 - 45 minutes) to get the authentic Caribbean flavor.


(Read The Comfort of A People, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page