Ackee and Saltfish

Ingredients10

• salted cod400 g
• canned ackee, drained540 g
• onion1
• tomatoes2
• scallions3
• Scotch bonnet pepper1
• fresh thyme4 sprigs
• garlic2 cloves
• vegetable oil2 tbsp
• black pepper1/2 tsp

Method

1. Cover the salted cod with cold water and soak it overnight in the refrigerator, changing the water once or twice.
2. Drain the fish, cover it with fresh water, and boil for 15 minutes. Drain, cool, remove skin and bones, and flake the flesh.
3. Slice the onion, chop the tomatoes and scallions, mince the garlic, and leave the Scotch bonnet whole.
4. Heat the oil in a skillet and sauté the onion and garlic until soft.
5. Add the flaked saltfish, tomatoes, scallions, thyme, and Scotch bonnet, and cook for about 5 minutes.
6. Gently fold in the drained ackee and black pepper, and warm through for 3 to 5 minutes without stirring hard so the ackee stays in pieces.
7. Remove the Scotch bonnet and thyme sprigs, then serve hot with fried dumplings, breadfruit, or rice.