Jamaica’s First Ackee and Saltfish Waffle are like no other. These waffles are unique, loaded with flavor. Drizzle with maple syrup or your favorite topping, and you will enjoy this perfect treat any time of the day. Try this easy waffle recipe. Make a few batches, freeze and reheat for enjoyment later.
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If you do not own a Waffle Maker, here are my links for your shopping convenience.
Fun Facts About Ackee
Have you ever eaten ackee? If not, here are a few fun facts: The inedible skin of the ackee fruit is pinkish-yellow. Inside each pod are 3 yellow edible portions with black seeds.
Ackee is said to be brought to the island of Jamaican from West Africa. In addition, the name originates from the Ghanian name Ankye. However, the scientific name is Blighia Sapida.
Today, if you travel across Jamaica, you will observe ackee trees embellished and loaded with this beautiful fruit across all 14 parishes.
Jamaica's National Dish
Ackee and saltfish is Jamaica’s national dish.
It is usually served with dumplings and/or root vegetables or “ground provisions” as they are commonly called in Jamaica. However, the national dish can be eaten with any starchy food items.
One of my favorite food memory is ackee and saltfish sandwiched between two slices of hard dough bread.
Food Explora’s one-pot meal in a waffle, can be enjoyed for breakfast, lunch, dinner, or as a snack.
Feel the taste of Jamaica
Taste a piece of Jamaica with this delicious ackee and saltfish waffle. Sweet, salty, crunchy, creamy, are just some of the textures and bursts of flavors your tastebuds will enjoy with every bite.
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Jamaica's Ackee and Saltfish Waffle
Here are all the ingredients you will need.
Below are Amazon ingredient links for your shopping convenience.
Dried Thyme Leaves
Red Bell Pepper
Green Bell Pepper
Your kitchen will need one of these kitchen cookware and utensils. Click on each for more detailed information and your shopping convenience.
Jamaica's First Ackee and Saltfish Waffle Recipe
- Sauce Pans
- Wok or Cast Iron Pot
- Wooden Spoon
- Waffle Maker
- Mixing Bowls
Ackee and codfish
- 1 lb Salted Codfish
- 1.5 cups Ackee
- 1 cup Green Bell Pepper, Finely Diced
- 1 cup Red Bell Pepper, Finely Diced
- ½ cup Yellow Onion, Finely Diced
- 3 cloves Garlic, Crushed
- 2 tsp. Thyme, Dried
- 3 tbsp. Olive Oil
- 2 tsp. Black Pepper
- 2 cups All-purpose Flour
- ⅓ cup Fine Cornmeal
- 2 tbsp. Light Brown Sugar
- 3 tsp. Baking Powder
- 2 medium Eggs
- 1 tsp. Salt
- 2 cups Water
- 1 can Olive Oil Spray
Let's Make Jamaican Ackee & Saltfish
- Codfish or "saltfish" as it's commonly called in Jamaica, is paired with our national fruit: ackee. If you are conscious about your salt intake, then fresh pollock fish is a perfect substitute. It smells similar to salted cod and has a very meaty texture. Soak saltfish in warm water for 1-2 hours. This helps to remove some of the salt, especially on the surface, and also rehydrate the flesh. If you don't have time, you can rinse salted fish under warm running water and then follow the next step.
- In a saucepan, bring to boil codfish in 1 quart of tap water. Boil for 20 minutes. Some people repeat this step twice to ensure that most of the salt is removed.
- I used fresh ackee received from Jamaica that was previously frozen. When you freeze ackee, the texture changes, they become softer and cook faster. In a pot with 2 cups water, cook ackee for 3-5 minutes or until tender. Strain water and set aside.It is difficult to find fresh ackee here in the US. However, canned ackee may be purchased on Amazon; they are just as good. Open the can with a can opener, drain the brine and set it aside into a bowl.
- On a cutting board, dice the sweet peppers, onion. Thinly slice the scallion and use a garlic press to crush garlic cloves. Set aside.
- After saltfish is boiled, strain the salted water. Run cold water over hot codfish to cool them down. Make sure it's cool enough then flake codfish by removing the flesh from the bones. You do not want to have any bones among the flaked flesh. Set aside in a bowl.
- In a wok or cast iron pot, heat olive oil for 1 minute over medium heat. Add the onion, crushed garlic, and thyme leaves. Mix well and cook for 1-2 minutes until translucent.
- The 1 lb. codfish yielded 1.5 cups of flaked codfish. Add fish to the onion mixture. Mix together and continue cooking for another 2 minutes over low flame.
- Add the cooked ackee to the saltfish mixture and stir.
- Add your sweet peppers and combine all ingredients thoroughly.
Now It's Time To Make The Waffle Batter
- Use a strainer to sieve the flour, salt, and baking powder into a bowl.
- Add cornmeal and 2 tbsps. of brown sugar. Use a whisk to combine all the dry ingredients.
- Pour water into dry ingredients and mix well. Add the 2 whole eggs and continue mixing until a uniform batter is formed.
- Use a metal spoon to add the delicious ackee and codfish to the batter. Mix very well.
- Mix all ingredients together until the ackee and codfish are evenly distributed.
- I had this waffle maker for years and it has served me well. If you don't own one, check out my links to Amazon for your shopping convenience. Plug the waffle maker to warm up. Grease the base of the waffle maker on both sides with the can of olive oil spray.
- Use a measuring cup to scoop about ½ cup of the batter on each side of the waffle maker. Close lid and cook for 3-5 minutes on each side. Initially, you will observe a lot of steam coming from the sides of the waffle maker. As it gets closer to finishing cooking, the steam will decrease or stop. This is an indication that the waffles are ready to be removed.
- Remove waffles and repeat the process. This recipe makes 12 waffles and serves about 6 people. Serve with a drizzle of maple syrup and enjoy.
If you love my Ackee and Codfish Waffle, then you are going to also love these delicious Jamaican ackee dishes.
Click on each picture or name for the recipe.
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