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Jerk Ackee and Saltfish

About this recipe

A Jamaican Classic with a Bold Duppy Conqueror Twist

Ackee and saltfish is one of Jamaica’s most iconic dishes: rich, savoury, colourful and full of heritage. This version keeps the soul of the classic recipe while adding a bold Jerk Centre twist with Duppy Conqueror Medium Hot Jerk Sauce.

The saltfish brings beautiful savoury depth, the ackee adds a soft, buttery texture, and the peppers, onions, thyme and spring onions create that unmistakable Caribbean base. A small amount of Duppy Conqueror lifts the dish with medium heat, Scotch bonnet character and deep jerk spice without overpowering the delicate ackee.

Finished with fresh herbs, lime and a gentle touch of sauce, this is a premium Jamaican breakfast, brunch or dinner dish that feels authentic, colourful and full of island flavour.

Chef’s Tips

Do not over-stir the ackee
Ackee is delicate. Fold it gently through the pan rather than stirring heavily. This keeps the dish looking elegant and prevents it becoming mushy.
Control the salt carefully
Saltfish varies in saltiness, so always taste it after boiling. If it is too salty, boil it again in fresh water for another few minutes.
Let the sauce cook briefly
Adding Duppy Conqueror Sauce to the vegetables before the fish helps the spices bloom and creates a deeper flavour.

Instructions

1. Soak the saltfish
Place the saltfish in a bowl of cold water and soak for several hours or overnight, changing the water at least once.
This removes excess salt while keeping the fish full of flavour.
2. Boil and flake the fish
Drain the soaked saltfish and place it in a saucepan of fresh water.
Bring to the boil, then simmer for 10–15 minutes.
Drain, taste a small piece and repeat the boiling process if it is still too salty.
Once ready, remove any skin or bones and flake the fish into bite-sized pieces.
3. Prepare the ackee
Drain the ackee carefully and set it aside.
Handle it gently, as ackee is soft and can break apart easily.
4. Build the flavour base
Heat the oil in a large frying pan over a medium heat.
Add the onion, spring onions, red pepper and yellow pepper. Cook for 4–5 minutes until softened but still colourful.
Add the garlic, tomato and thyme, then cook for another 2 minutes.
5. Add the Duppy Conqueror sauce
Stir in 1 tablespoon of Jerk Centre Duppy Conqueror Sauce and allow it to cook into the vegetables for 1 minute.
This helps release the aroma of the sauce and gives the dish a deeper jerk flavour.
6. Add the saltfish
Add the flaked saltfish to the pan and stir gently through the vegetables.
Season with black pepper and a little all-purpose seasoning if using.
Cook for 3–4 minutes so the fish absorbs the jerk-spiced base.
7. Fold in the ackee
Add the drained ackee to the pan.
Gently fold it through the saltfish and vegetables, taking care not to mash it.
Cook for 3–5 minutes until the ackee is heated through.
8. Finish and serve
Add a squeeze of fresh lime juice.
Taste and add a little more Duppy Conqueror Sauce if you want a stronger medium-hot jerk finish.
Garnish with fresh coriander or parsley and serve immediately.

Use Duppy Conqueror with restraint
Ackee has a soft, buttery flavour, so the jerk sauce should enhance the dish rather than overpower it. Start with 1 tablespoon and build from there.
Add butter for luxury
A small knob of butter folded in at the end gives the dish a richer, more polished finish.

Ingredients

For the Ackee and Saltfish

400g salted cod or saltfish
1 tin ackee, drained carefully
1 tablespoon vegetable oil or olive oil
1 medium onion, finely sliced
3 spring onions, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 garlic cloves, finely chopped
1 small tomato, diced
1 teaspoon fresh thyme leaves
1–2 tablespoons Jerk Centre Duppy Conqueror Sauce
½ teaspoon black pepper
½ teaspoon all-purpose seasoning, optional
Juice of ½ lime
Fresh coriander or parsley, to garnish

Optional Extras

- ½ Scotch bonnet chilli, finely chopped, for extra heat
- 1 small knob of butter, for a richer finish
- A pinch of smoked paprika
- Extra Duppy Conqueror Sauce for serving

To Serve
Serve Jerk Ackee and Saltfish with:

- - - Fried dumplings
    - Boiled green banana
    - Fried plantain
    - Hard dough bread
    - Rice and peas
    - Coconut rice
    - Avocado
    - Lime wedges