Ackee And Saltfish With Bammy Recipe

Ackee And Saltfish With Bammy Recipe

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
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