Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is a spicy Caribbean classic and makes a quick but flavourful meal.


For the roasted peppers and onions (optional)

To serve (optional)

  • 2 free-range eggs
  • 1 avocado, destoned, peeled and sliced


  1. For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.

  2. Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle.

  3. For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat.

  4. If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.

  5. Stir through the saltfish and then add the ackee, turning it very gently through the mixture.

  6. Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using).

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