Linstead Market Ackee


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The Ackee, along with Saltfish (Codfish), is Jamaica’s National Dish.

It is a delicious fruit enjoyed both as an exotic delicacy or as an entree and is a great meat substitute for vegetarians. When cooked, Ackee resembles scrambled eggs and has a somewhat similar taste.

The tree is not ubiquitous to the West Indies, but was introduced from West Africa during the 18th century. Its name is derived from the West African Akye fufo. The plant was further named Blighia Sapida in honour of Captain William Bligh. Ackee trees are found across our Island, but the main producing areas are located in St. Thomas, Clarendon and St. Elizabeth.

Purified oil from Ackee has high nutritive value with it’s healthy fatty acid content.

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A bowl of pasta with vegetables and bread sticks.

Ackee and Saltfish


  • 1 Can of Linstead Market Ackee, drained
  • 1 lb Saltfish (codfish), soaked overnight
  • 1 Large onion, chopped
  • 1 Stalk Shallots, chopped
  • 3 Slices of Scotch Bonnet Pepper
  • 3 Tomatoes, diced
  • 1 Tbspn Olive oil
  • Salt and Black Cracked Pepper to taste


1. Soak codfish overnight to minimize salt content, then rinse and flake the fish with a
fork. Preboiling the fish is not necessary.
2. Open the can of Ackees and drain liquid.
3. Sauté thinly chopped onions, pepper, shallots and tomatoes in oil in a large saucepan
on medium heat.
4. Remove half of the sautéed onions and peppers.
5. Add flaked Saltfish and Ackees to pan. Turn stove to med heat. Allow to sauté for a
few minutes in order for flavours to blend.
6. Add black pepper. Serve hot with food of choice.
Tried this recipe?Let us know how it was!
Weight645 g
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