Ackee and Red Herring
Image © Noel Cunningham

“Kick up your ackee game a notch by adding some smoked red herring. Ackee is Jamaica’s national fruit and ackee and saltfish is our national dish. Red herring and ackee served on a rainy day with boiled dumpling and banana is another treat your tummy will be grateful for a taste of.” – Chef Noel Cunningham, Cuisine by Noel


Course: Main Dish
Cuisine: Caribbean, Jamaican
  • 1 whole dried red herring boil for 15- 20 minutes
  • 2 dozen ackee or 1 can ackee
  • 2 stalks scallion sliced
  • 1 medium size onion diced
  • 1 garlic clove
  • 1 green scotch bonnet pepper
  • 6 pimento berries
  • 1 small sweet pepper sliced
  • 1 tsp. thyme
  • 1/4 cup coconut oil
  1. Put herring to soak in cold water for about 1 hour. Drain water; add fresh water and boil until tender. Drain water and once cool, flake fish.
  2. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until vegetables are translucent. Add flaked red herring, fresh or canned ackee, black pepper, pimento and salt to taste. Adjust seasoning to taste and remove from heat.
Cook's Notes

If using fresh ackee remember to boil ackee until it's tender and changes to a bright yellow colour.


RELATED: A Jamaican in the Kitchen: Discover a Taste of Jamaica


Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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