Ackee with saltfish, Jamaica | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary world tour through Berlin

Ackee with saltfish, Jamaica

As a national dish, ackee with saltfish is a must on any Jamaican restaurant menu. And of course, the exotic dish is served in RosaCaleta - a restaurant run by Kirk Henry and Troy Lopez.

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Two Jamaicans in Berlin: Kirk Henry and Troy Lopez

Troy Lopez and Kirk Henry love Kreuzberg. This is where they live and this is where they opened their restaurant, RosaCaleta.

Kirk Henry and Troy Lopez (Photo: Lena Ganssmann)

Kirk Henry and Troy Lopez

The two Jamaicans met in Paris in the 1990s. They lived in New York and Brussels for a while, before settling in Berlin. The two make an incredible team. Kirk Henry likes to greet and chat with each of his guests, while Troy Lopez is at home in the kitchen. Lopez attended various cooking classes in Paris, and completed internships in various restaurants. He's always experimenting and coming up with new dishes. And the concept is a hit: RosaCaleta is an extraordinarily inviting place and when guests come, they come to stay - not only to enjoy the good spirits of the chef, but also because of the incredible food.

RosaCaleta in Berlin's Kreuzberg district

The two opened RosaCaleta in Berlin's Kreuzberg district in 2009. The area is known for its colorful mix of cultures. RosaCaleta was originally supposed to be a place where people could meet, with just a few items on the menu. Now, however, the restaurant offering Caribbean-European fusion cuisine draws a large, international crowd.

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Caribbean style in the heart of Berlin

Ackee with saltfish

Serves 4


  • 160 g saltfish (salted cod)
  • 2 spring onions
  • 2 shallots
  • 2 garlic cloves
  • 1 onion
  • 2 small tomatoes
  • ½ carrot
  • 1 stalk of celery
  • 1 can of ackee
  • 2 sprigs of fresh thyme
  • Salt, pepper
  • Soy sauce


Soak fish overnight in cold water. The next morning, rinse in fresh water and break or cut into pieces.

Cube onion, garlic, carrots, and celery. Core and cube tomatoes. Heat oil in a large pot and sauté garlic, shallot, and onion for several minutes. Add carrot, celery, and spring onion. Sauté for five minutes. Add tomato and soy sauce, and simmer for ten minutes. Add saltfish, salt, pepper, and fresh thyme. Stir and taste. Drain ackee and carefully add to pot. Note: Stir gently, as the ackee is very delicate. Place the lid on the pot and heat for several minutes. Add salt, soy sauce, and pepper to taste. Add chili if you prefer some extra bite. Serve with salad, plantain, and dumplings.

Restaurant RosaCaleta
Muskauer Str. 9
10997 Berlin

Tel.: +49 30 69537859

RosaCaleta website

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