Breakfast Recipes Jamaican
Wake up to bold island flavors with this hearty Jamaican breakfast featuring ackee and saltfish, plantains, and festival dumplings perfect for starting your day with warmth and satisfaction.
Ingredients
- 1 can 540g ackee, drained and rinsed (or 2 cups fresh, cleaned ackee if available)
- 300 g salted codfish saltfish
- 1 medium onion thinly sliced
- 1 tomato chopped
- 1 bell pepper red or green, sliced
- 2 scallions chopped
- 1 clove garlic minced
- 1 sprig thyme
- 1 Scotch bonnet pepper sliced (optional for heat)
- 2 tbsp vegetable oil
- Black pepper to taste
Instructions
- Prepare the Saltfish (Codfish)
- Rinse the salted codfish under cold water.
- Boil it in water for 10–15 minutes to remove excess salt.
- Drain, cool slightly, then flake into small pieces, removing any bones.
- Cook the Ackee and Saltfish
- In a large pan, heat 2 tablespoons of oil over medium heat.
- Sauté onions, bell peppers, tomatoes, garlic, and scallions for 2–3 minutes until softened.
- Add the flaked saltfish, thyme, and Scotch bonnet pepper (if using).
- Stir gently, then add the drained ackee.
- Cook for another 3–5 minutes, folding gently to avoid breaking up the ackee.
- Season with black pepper to taste. Remove from heat.
- Make Festival Dumplings
- In a bowl, mix flour, cornmeal, sugar, salt, and baking powder.
- Gradually add water and mix to form a soft dough.
- Divide into small oval-shaped dumplings.
- Heat oil in a deep pan and fry the dumplings until golden brown, about 4–5 minutes per side.
- Drain on paper towels.
- Fry the Plantains
- Peel and slice the ripe plantains diagonally.
- Heat a little oil in a frying pan over medium heat.
- Fry plantain slices until golden brown on both sides.
- Sprinkle with a pinch of salt if desired. Drain on paper towels.
- Serve
- Plate the ackee and saltfish with a side of festival dumplings and fried plantains. Garnish with fresh herbs or sliced tropical fruits like mango or papaya for a bright, authentic finish.
Notes
-
Choosing Ackee:
If using fresh ackee, be sure to properly clean and cook it, as raw ackee can be toxic. Canned ackee is often more convenient and safe to use. -
Saltfish Substitution:
If you can't find salted codfish, you can substitute with any other salted or preserved fish, but the flavor may vary slightly. If using fresh fish, you'll need to season it and add a bit of salt to mimic the traditional flavor. -
Scotch Bonnet Pepper:
The Scotch bonnet pepper adds a spicy kick to the dish. If you prefer less heat, you can remove the seeds or use a milder pepper, such as a jalapeño, or simply omit it. -
Festival Dumplings:
You can adjust the sweetness of the festival dumplings to your taste by adding more or less sugar. For a less sweet version, reduce the sugar and focus on the savory aspect. -
Plantain Ripeness:
For sweet fried plantains, use very ripe plantains (yellow with black spots). For a more savory flavor, choose plantains that are still slightly green. -
Make It Vegan:
To make this breakfast vegan, simply skip the saltfish and use a plant-based protein option like tofu or tempeh, seasoned with the same spices and herbs. -
Storing Leftovers:
Leftover ackee and saltfish can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the texture of the ackee. -
Serving Suggestions:
This Jamaican breakfast can be enjoyed with a side of fresh fruit, such as mango, papaya, or pineapple, to balance out the savory dishes.
