Ackee and Saltfish

Ingredients

• 8 oz boneless salt cod
• 19 oz canned ackee, drained
• 2 tbsp coconut oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 small red bell pepper, sliced
• ½ Scotch bonnet pepper, seeded and minced
• 1 medium tomato, chopped
• 3 green onions, sliced
• 1 tsp fresh thyme leaves
• ½ tsp black pepper

Method

1. Cover the salt cod with cold water, bring to a boil and boil 15 minutes. Drain, cover with fresh water and boil again until a flake tastes pleasantly salty rather than harsh.
2. Drain and cool the cod, then flake it, removing any skin and bones. It is cooked well past 145°F at this point.
3. Heat the oil in a large skillet and cook the onion, garlic, bell pepper and Scotch bonnet until soft, about 5 minutes.
4. Add the tomato, green onions, thyme and black pepper and cook 2 minutes, then stir in the flaked cod.
5. Gently fold in the ackee and heat through for 3 to 4 minutes, stirring as little as possible so it stays in pieces.
6. Serve hot with fried dumplings, boiled green bananas or roasted breadfruit.

Notes