Ackee, Jamaica's national fruit, is the highlight of this hearty sauté. Landon Nordeman

Ackee, Jamaica’s national fruit, is the highlight of this saute. This recipe first appeared in our November 2011 issue along with Betsy Andrews’s story Good Morning, Jamaica.

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Ackee and Saltfish Ackee and Saltfish
Ackee, Jamaica's national fruit, is the highlight of this saute.
Yield: serves 6-8


  • 1 lb. dried salt cod
  • 2 tbsp. canola oil
  • 1 tbsp. fresh thyme leaves
  • 4 cloves garlic, finely chopped
  • 1 large yellow onion, chopped
  • 1 tomato, cored and chopped
  • 1 each red and green bell pepper, stemmed, seeded, and chopped
  • 12 Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
  • 2 scallions, thinly sliced
  • 1 (19-oz.) can ackee, rinsed and drained
  • Kosher salt and freshly ground black pepper, to taste


  1. Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; bring to a boil over high heat, and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl, and flake with a fork into large chunks; set aside.
  2. Heat oil in a 12″ skillet over medium-high heat; add thyme, garlic, onion, tomato, peppers, and chile, and cook, stirring, until soft, about 10 minutes. Add reserved cod, the scallions, and ackee, and cook, stirring gently to keep cod and ackee in large pieces, until warmed through, about 5 minutes. Season with salt and pepper.