Jamaica’s national dish, Ackee and Saltfish, is more than a hearty breakfast — it’s a true cultural treasure that reflects the island’s history, flavours, and vibrant food traditions. Visitors from all over the world fall in love with its rich, savory taste and its perfect balance of textures: buttery ackee, flaky salted cod, and fragrant spices.

At Taste of Jamaica Tours, guests can enjoy this iconic meal as part of our farm-to-table cooking tour, where we explore Jamaica’s herbs, fruits, and traditional ingredients before preparing authentic dishes right on the farm. Our cooking tour offers visitors the chance to pick fresh produce, learn Jamaican culinary secrets, and cook a classic dish like Ackee and Saltfish in the heart of rural Jamaica.

This beloved breakfast dates back centuries, combining West African roots with Caribbean ingredients. Ackee was brought to Jamaica in the 18th century and has since become a staple of Jamaican cuisine. Paired with salted cod — once a common preserved food for sailors — the two ingredients blend perfectly into a flavorful and comforting dish enjoyed by locals daily.

Whether served with fried dumplings, boiled green banana, yam, breadfruit, or festival, Ackee and Saltfish remains a must-try for anyone visiting the island. And there’s no better way to experience it than by learning to cook it yourself on our authentic Jamaican farm.

Recipe: Authentic Jamaican Ackee & Saltfish

Ingredients

• 1 can or 2 cups fresh ackee (cleaned and boiled)

• 1/2 lb salted codfish (saltfish)

• 1 medium onion, sliced

• 1–2 cloves garlic, minced

• 1 medium tomato, chopped

• 1/2 sweet pepper, sliced

• 2 stalks scallion, chopped

• 1 Scotch bonnet pepper (optional for heat)

• Fresh thyme

• Black pepper to taste

• 2–3 tbsp cooking oil

Instructions

1. Prepare the Saltfish

• Rinse off excess salt.

• Boil for 10–15 minutes, drain, and repeat if needed to remove more salt.

• Flake the fish into small pieces and set aside.

2. Sauté the Seasonings

• Heat oil in a pan.

• Add onion, garlic, scallion, thyme, sweet pepper, tomato, and Scotch bonnet.

• Sauté until soft and fragrant.

3. Add the Saltfish

• Stir in the flaked codfish and let it sauté for 2–3 minutes to absorb the flavours.

4. Add the Ackee

• Gently fold in the boiled or canned ackee.

• Season with a little black pepper.

• Stir carefully so the ackee does not break up too much.

5. Simmer & Serve

• Let everything warm through on low heat for 3–5 minutes.

• Serve with fried dumpling, green banana, yam, or your favourite Jamaican sides.