Saltfish and Ackee
Saltfish and Ackee from Jamaica. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- —
- Total
- 8 hr 35 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Saltfish and Ackee is listed as seafood from Jamaica. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Salt Cod450 g
- Ackee400 g
- Onion1
- Paprika4.9 ml
- Curry Powder9.9 ml
- Jerusalem Artichokes9.9 ml
- Hotsauce4.9 ml
- Red Pepper1
- Yellow Pepper1
- Tomatoes200 g
- Saltto taste
- Bell pepperto taste
- Wheat flour250 g
- Salt30 g
- Saltto taste
- Olive oilto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil.
480 minStep 2
Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces.
Step 3
Discard any skin or bones. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
Step 4
Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside.
Step 5
Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
Step 6
Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
Step 7
When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown.
Step 8
(CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Drain the dumplings on kitchen paper and serve with the saltfish and ackee.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Saltfish and Ackee take?
8 hr 35 min all in — 35 min prep, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.