Ackee and Saltfish
Over a year ago
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Ingredients
- 225g salt cod. soaked in cold water for 2 hours
- 2 tbsp vegetable oil
- 1 bunch of Spring onions. chopped
- ½ red Scotch bonnet peppers. chopped
- 1 clove Garlic. chopped
- 1 small bunch of thyme. chopped
- 1 green pepper. chopped
- 4 ripe tomatoes. chopped
- 450g tinned ackee. drained
- freshly ground black pepper
- dumplings. to serve
Accompaniment
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Description
Traditional Jamaican breakfast dish, now our family tend to just have this on special occasions eg Christmas day breakfast, Easter or wedding breakfast
Method
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1
1. Drain the salted cod and place in a saucepan. Bring to the boil, simmer for 15-20 minutes and drain.
2. Pour cold water over the cod to cool it. Pick through the cod, discarding any skin and bones.
3. Heat the oil in a wok or large frying pan. Add in the spring onion, Scotch bonnet pepper, garlic, thyme and green pepper. Fry stirring until just softened.
4. Add in the salt cod and the tomatoes, mixing well.
5. Add in the ackee, season generously with freshly ground black pepper and cover the wok.
6. Turn down the heat and cook gently until the ackee has heated through.
7. Serve at once with Dumplings.
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