Ackee and Saltfish

Collin Brown presents a classic Caribbean dish of salted cod, served with rice and home-made deep-fried dumplings
Ackee and Saltfish
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 500 g saltfish, salted cod
  • 1 onion
  • 3 spring onions
  • 1 tomato
  • 2 thin slices scotch bonnet peppers
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 x 400 g can ackee
  • basmati rice, to serve

For the fried dumpling

  • 500 g self-raising flour
  • 1 tbsp baking powder
  • 1 tbsp salt


1. Wash the salt from the fish thoroughly with cold water, then place in a pan of boiling water and boil the fish for ten minutes. Drain and reserve.

2. Chop the onion, spring onion, tomato scotch bonnet, and peppers. Heat some oil in a frying pan and fry all the vegetables for 3 minutes, then add the fish. Fry the fish and vegetables for one more minute before adding the ackee. Heat through and season with black pepper.

3. For the fried dumplings, preheat the oil in a deep fryer to 180C.

4. Combine all the dumpling ingredients in a bowl and mix with just enough warm water to make a dough. Form the dough into small balls and deep-fry for 10 minutes.

5. Serve the ackee and saltfish with the rice and the dumplings on the side.

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