For more ideas on Caribbean cuisine, read our guide on 10 foods to try in the Caribbean.


  • 600g boneless salted cod
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced
  • 1 scotch bonnet pepper, deseeded and finely chopped
  • 1 tsp dried thyme
  • 1 tsp ground pimento (allspice)
  • ½ red pepper, deseeded and finely chopped
  • ½ green pepper, deseeded and finely chopped
  • 1 large tomato, chopped
  • 2 x 540g cans ackee, drained


  • STEP 1

    Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.

  • STEP 2

    Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.

  • STEP 3

    Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.

  • STEP 4

    Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.

  • STEP 5

    Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.

  • STEP 6

    Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently – nobody likes mushy ackee.

  • STEP 7

    Once folded in, simmer for 3-5 minutes before serving.

Goes well with


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