Slimming Jamaican Breakfast


The national Jamaican dish of Ackee and Salt Fish with a twist.  Here I've left out the Ackee (as it can be hard to find and pricey).  The traditional accompaniments of fried plantains or fried dumplings have also been left out in favor of avocado.  I find the creamy texture to be quite comforting and a nice replacement for starchy sides.  I hope you enjoy this one as much as I do!


  • 1 cup of salted cod (can usually be found in the seafood section of most grocery stores)
  • 1 roma tomato, in medium cubes
  • 1/2 sweet onion, thinly sliced
  • 5 whole allspice balls
  • 1/4 scotch bonnet pepper (if unavailable, habanero will work), thinly sliced
  • black pepper to taste
  • 1 clove of garlic, crushed
  • 1/2 can of ackee (optional)

Boil the salted cod for about 10 minutes. Drain water and rinse once more to remove the excess  salt (it should still be salty as this will season the whole dish).  In a medium saucepan, heat a tablespoon of coconut or olive oil on medium heat.  Toss in the onions, garlic, all spice and hot pepper to season the oil.  Once onions are tender, add the salted cod and tomatoes. When the tomatoes are soft, you can remove from heat.  Add black pepper and salt to taste, slice some avocado and serve :)