Ackee And Saltfish With Bammy Recipe

Jump To Recipe
Avatar Author's default profile picture
Deann Published: May 11, 2021 Modified: May 31, 2021

How To Make Ackee And Saltfish With Bammy

Ackee and saltfish is a Jamaican national dish that’s great for breakfast or brunch. It’s served with bammy, a Jamaican bread made of cassava.

Preparation: 15 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 30 minutes



For Bammy:

  • 2lbscassava,peeled and grated
  • 1tspkosher salt
  • 1cancoconut milk
  • 2tbspcanola oil,divided

For Ackee And Saltfish:

  • ½lbsaltfish,boneless, salted codfish
  • 12cupscold water,divided
  • 8cupswater,divided
  • 2tbspcanola oil
  • 1largeyellow onion,sliced
  • 1mediumred bell pepper,seeded and sliced
  • 1mediumgreen bell pepper,seeded and sliced
  • 1mediumtomato,diced
  • 4clovesgarlic,minced
  • ½scotch bonnet pepper,seeded and finely chopped
  • 1tbspfresh thyme leaf
  • 1tspblack pepper
  • 1tspkosher salt,plus more to taste
  • 1canackee,drained and rinsed
  • 2scallions,finely chopped



  1. Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.

  2. Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.

  3. Heat an 8-inch skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc.

  4. Cook the bammy for about 6 to 8 minutes on each side, until light golden brown..

  5. Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.

  6. Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown.

  7. Repeat with the remaining cassava. Set aside.

Ackee and Saltfish:

  1. Rinse the salted cod in a bowl with 4 cups of cold water. Drain and repeat twice more.

  2. Add the rinsed cod to a small saucepan with 4 cups of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.

  3. Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.

  4. Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt.

  5. Sauté, stirring occasionally, for 8 to 10 minutes, until slightly softened.

  6. Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables.

  7. Sauté for 4 to 5 minutes more, until warmed through. Season to taste with more salt if needed.

  8. Slice the warm bammies into quarters, then serve with the ackee and saltfish.

  9. Enjoy!


  • Calories: 494.77kcal
  • Fat: 25.03g
  • Saturated Fat: 14.20g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.68g
  • Polyunsaturated Fat: 2.93g
  • Carbohydrates: 66.51g
  • Fiber: 4.54g
  • Sugar: 5.88g
  • Protein: 4.62g
  • Sodium: 693.83mg
  • Calcium: 83.28mg
  • Potassium: 761.86mg
  • Iron: 3.24mg
  • Vitamin A: 48.65µg
  • Vitamin C: 81.36mg
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Continue Reading Below
Continue Reading Below

Related Pan-Fry & Skillet Recipes

Pan-Fry & Skillet

Classic Butter Chicken

Sink your teeth into this delicious Indian butter chicken! It…
Total 1 hr 5 mins
Continue Reading Below

Leave a comment

Replying to