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Jamaican breakfast dishes on a colorful plate

Jamaican Breakfast (Ackee and Saltfish with Boiled Food)

A traditional and hearty Jamaican breakfast featuring the iconic ackee and saltfish, served with a side of boiled dumplings, green bananas, and yam for an authentic island morning meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 44 minutes
Servings: 2
Course: Breakfast
Cuisine: Jamaican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups ackee canned or fresh, cleaned and boiled
  • 1/2 pound saltfish salted cod
  • 1 medium onion sliced
  • 1 tomato diced
  • 1/2 bell pepper sliced
  • 1 sprig thyme
  • 1/2 scotch bonnet pepper optional, chopped finely
  • 1 tbsp vegetable oil
  • Black pepper to taste
  • Boiled Side Options:
  • 2 green bananas
  • 1 medium yellow yam
  • 2 boiled dumplings flour, salt, water

Equipment

  • Large saucepan
  • Frying pan or skillet
  • Knife and chopping board
  • Strainer or colander
  • Mixing spoon

Method
 

  1. Prepare the Saltfish: Soak the saltfish in cold water overnight or boil it in water for 10 minutes to remove excess salt. Drain and flake into pieces.
  2. Boil the Sides: In a separate pot, boil green bananas, yam, and dumplings until tender (around 20–25 minutes).
  3. Sauté Veggies: In a large frying pan, heat the oil. Add onions, tomatoes, and bell peppers. Sauté until soft.
  4. Add Saltfish: Stir in the flaked saltfish and thyme. Cook for 3–5 minutes.
  5. Add Ackee: Gently fold in ackee. Add black pepper and scotch bonnet if desired. Cook on low for another 5 minutes without stirring too hard to prevent mushiness.
  6. Serve Hot: Plate the ackee and saltfish with your boiled sides.

Notes

Do not stir the ackee too much to keep its soft texture intact.
For a lighter version, use less oil or swap fried dumplings for roasted breadfruit or toast.
Ackee is only safe to eat when properly cooked (never raw or unripe).