What else can ackee be paired with besides saltfish?

Ackee can be paired with corned pork or bacon for a smoky twist, or with vegetables like callaloo and okra for a more plant-forward plate. Some people also enjoy ackee alongside rice and peas for a heavier meal. It shines best when the seasoning is clean and not overly oily.

Jamaica’s National Dish

Ackee and Saltfish

Q: Is it true that ackee can be poisonous?

Yes—if it isn’t naturally opened. Jamaicans traditionally do not harvest ackee that is still closed. The safe method is simple: wait until the pod opens on its own, remove the seeds, and cook the pale yellow flesh properly. Rule of thumb: If it didn’t open, don’t eat it.

Q: Does ackee contain healthy fats?

Ackee is unusually rich in beneficial fats similar to avocado. It contains oleic acid (omega-9), linoleic acid (omega-6), and other fatty acids that help make it satisfying and energy-rich—one reason it’s such a powerful breakfast.

Q: Can you buy ackee in the United States?

Yes. In the U.S., ackee is commonly sold in tins (canned ackee). You can often find it in Caribbean groceries, international markets, and sometimes online.

Ackee and saltfish is Jamaica’s national dish — a beautiful combination that has gone from humble to global. Salted codfish was once a staple in poorer communities because it was affordable and had a long shelf life. Today, Jamaicans also use other dried salted fish for variety, but the heart of the dish remains the same: creamy ackee paired with savory, well-seasoned saltfish.

Ackee and saltfish served with fried dumplings — Traditional breakfast: ackee and saltfish served with fried dumplings.

From survival to national pride

The story of ackee and saltfish is one of survival, creativity, and Jamaican resilience. Ackee (a fruit with a naturally creamy texture) pairs perfectly with the salty bite of preserved fish. In earlier times, salted codfish helped stretch meals because it stored well without refrigeration.

Over time, what started as a practical meal became a symbol of national pride — a dish that Jamaicans everywhere recognize instantly. Whether served in a family kitchen, at a roadside cookshop, or on a hotel breakfast buffet, it still feels like home.

Why it works: creamy ackee + savory saltfish + fresh peppers and onions = a balanced Jamaican flavor profile.

How Jamaicans serve it

Most Jamaicans enjoy ackee and saltfish for breakfast, but it can be eaten any time of day. The best plates always have something starchy and something fresh on the side.

Fried dumplings (classic)
Boiled green bananas
Roasted breadfruit
Avocado (pear) on the side

Local tip: Don’t mash the ackee too much — keep the soft “curds” intact so it stays silky, not mushy.

Different ways it shows up on the plate

Ackee and saltfish served with vegetables

A hearty plate with vegetables — colorful, balanced, and filling.

Ackee and saltfish with roasted breadfruit and avocado

Ackee with roasted breadfruit and avocado — one of Jamaica’s best combinations.

Is it true that ackee can be poisonous?

Yes — if it isn’t naturally opened. Jamaicans traditionally do not harvest ackee that is still closed. The safe method is simple: wait until the pod opens on its own, remove the seeds, and cook the pale yellow flesh properly.

Rule of thumb: If it didn’t open, don’t eat it.

What else can ackee be paired with?

Ackee is flexible, so Jamaicans pair it with more than just saltfish. Some people love it with:

Corned pork or bacon (for a salty, smoky twist)
Callaloo, okra, and other vegetables (a popular Ital/Rasta-style approach)
Rice and peas for a heavier, more filling meal

It still shines best when the seasoning is clean and not overly oily.

Does ackee contain healthy fats?

Ackee is unusually rich in beneficial fats, similar to avocado. It contains:

Oleic acid (omega-9) – supports heart health
Linoleic acid (omega-6) – essential for cell function
Palmitic & stearic acids – provide energy

These fats help make ackee satisfying and energy-rich — which is one reason it’s such a powerful breakfast.

Do they sell ackee in the United States?

Yes. In the U.S., ackee is commonly sold in tins (canned ackee). You can often find it in Caribbean groceries, international markets, and sometimes online.

Ackee fresh from the tree

Ackee is a fruit, and when it’s fresh, it’s a beautiful thing — bright pods that open naturally when ready. That “opening” matters. Jamaicans traditionally avoid harvesting ackee that hasn’t opened on its own.

Ackee pods fresh from the tree — Fresh ackee pods — the fruit that became the base of Jamaica’s national dish.

What makes it special: Ackee has a naturally creamy texture and a mild flavor that absorbs seasoning beautifully.

From traditional to creative twists

This versatile dish has found new life in modern Jamaican cooking. Ackee is now being used in many new ways: ackee patties, ackee sandwiches, and even ackee ice cream — showcasing the fruit’s unique texture and flavour.

As people around the world discover Jamaican food, the global popularity of ackee and saltfish continues to grow. Whether served traditionally or reimagined, it remains Jamaican to the core.

Other recipes

If you love Jamaican food, here are two complete pages you can try next.

Honey Jerk Chicken (Oven-Baked)

Sweet honey glaze meets bold jerk seasoning — a perfect pairing with rice and peas.

View Recipe →

Jamaican Rice and Peas (Traditional)

Fluffy, shelly rice cooked with coconut milk and red peas — a true Jamaican staple.

View Recipe →