Easy Vegan Ackee and "Saltfish" (No Fish, All Flavor)

Jamaica's National Dish, Reimagined

Ackee and saltfish is Jamaica's national dish for good reason — it's bold, savory, deeply satisfying, and unlike anything else in the culinary world. The creamy, buttery ackee paired with salty, flaky fish is a combination that's stood the test of time. But what if you could capture all that flavor without the fish?

This plant-based version uses seasoned jackfruit or hearts of palm as the "saltfish" stand-in, flavored with MIOSE SPICE Plant-Based Chicken Style Seasoning to deliver that savory, umami-rich depth. It's ready in 25 minutes and works beautifully as a breakfast, brunch, or light dinner.

Why Plant-Based Chicken Style Seasoning Works Here

MIOSE SPICE Plant-Based Chicken Style Seasoning brings a savory, herb-forward flavor profile that mimics the depth traditionally provided by saltfish. Combined with a touch of soy sauce and capers (for brininess), it creates a remarkably convincing plant-based "saltfish" that holds its own alongside the ackee.

Ingredients

• 1 can (20 oz) young green jackfruit in brine, drained and shredded (or 1 can hearts of palm, shredded)
• 1 can (19 oz) ackee, drained carefully (or fresh ackee if available)
• 1 medium onion, sliced
• 1 medium tomato, diced
• 1 scotch bonnet pepper, seeded and minced (or ½ tsp hot sauce)
• 3 cloves garlic, minced
• 2 tsp MIOSE SPICE Plant-Based Chicken Style Seasoning
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp capers, roughly chopped (for brininess)
• 3 sprigs fresh thyme
• 2 tbsp coconut oil or vegetable oil
• Fresh scallions to garnish

Step-by-Step Instructions

1. Season the "saltfish." Toss shredded jackfruit with Plant-Based Chicken Style Seasoning, soy sauce, and capers. Set aside to marinate while you prep the other ingredients.
2. Sauté the aromatics. Heat oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, scotch bonnet, and thyme. Cook 1 minute more.
3. Cook the jackfruit. Add the seasoned jackfruit to the skillet. Cook 5–6 minutes, stirring occasionally, until lightly browned and fragrant.
4. Add tomato. Stir in diced tomato and cook 2–3 minutes until softened.
5. Fold in ackee. Gently fold in the ackee — it's delicate, so use a light hand to keep it from breaking apart completely. Cook 2–3 minutes just to warm through.
6. Serve. Remove thyme sprigs. Garnish with fresh scallions and serve with hard dough bread, roasted breadfruit, or boiled green bananas.

Tips & Variations

• Hearts of palm: Shredded hearts of palm has a slightly more delicate, flaky texture than jackfruit — both work well, so use whichever you prefer.
• Milder heat: Omit the scotch bonnet and use a pinch of black pepper instead for a family-friendly version.
• Add color: Toss in sliced bell peppers (red and green) with the onions for extra color and sweetness.
• Serving ideas: Traditional accompaniments include fried dumplings, boiled green bananas, or festival (sweet fried dough).

Frequently Asked Questions

Where can I find canned ackee?
Canned ackee is widely available at Caribbean grocery stores and online. Grace is the most common brand. Fresh ackee is available in Florida and other warm climates.

Is ackee safe to eat?
Canned ackee is fully safe — it's been processed to remove the toxic arils. Always use canned or properly prepared fresh ackee.

Can I make this ahead?
The jackfruit "saltfish" can be marinated and cooked ahead. Add the ackee fresh when reheating to preserve its texture.

Shop the Seasoning Used in This Recipe

Bring authentic Caribbean flavor to your plant-based kitchen with MIOSE SPICE Plant-Based Chicken Style Seasoning — the savory, herb-forward blend that makes this dish sing.