I had a craving for this Jamaican dish when I found out that ackee is low carb. Its rather like an avacado in that respect. Lots of fat and low in carbs. Its a unique fruit that looks and has the texture of scrambled eggs, but tastes like a cross between fresh peas and young corn. And an easy dish to make! Just a few ingredients that come together to make a dish perfect for summer.

Just a heads up on the recipe – you’ll need to soak the salted fish about a day ahead of time and when handling the ackee, be gentle. Think of it as handling very delicate scrambled eggs.


Ackee and Saltfish


  • 1 540 ml can of ackee drained and rinsed in a strainer with water (be gentle!)
  • Salt fish enough to make about 1 c / half a pound worth
  • 1 medium onion chopped
  • 1/2 jalapeno chopped fine
  • 4-5 sprigs of thyme stripped
  • 1/2 tsp pepper
  • 1 to mato chopped
  • 1 roasted red pepper chopped


Day ahead

  • Soak the salted fish in cold water


  • Fill a medium sauce pot about halfway with water and bring to a boil
  • Drop in the fish and let boil for about 10 minutes
  • In the meantime, melt 2 tbsp of butter in a frying pan.
  • Add the chopped onion, jalapeno, thyme, and pepper
  • Saute until soft.
  • By this time the fish should be ready. Pour into a strainer and rinse with cold water. Enough to be able to rough chop or shred the fish.
  • Add the fish, tomato, and roasted red pepper.
  • Let saute about 3-5 minutes.
  • Carefully add the ackee. Use 2 forks to gently toss the ackee with the mix.
  • Let heat through for a couple minutes, gently tossing if needed.


I added a bit more butter at the fish stage as the bottom of the pan was getting quite dry.

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