Ackee and Saltfish

Ingredients

• 400 g canned ackee
• 300 g salt codSubstitute: salted pollock
• 1 large onion
• 2 medium tomatoes
• 1 piece scotch bonnet pepperSubstitute: habanero
• 4 stalks scallions
• 3 sprigs thyme
• 1 medium bell pepper
• 1 tsp black pepper
• 2 tbsp vegetable oilSubstitute: coconut oil

Instructions

1. 1

   Soak salt cod overnight in water, changing the water 2-3 times. Boil for 15 minutes, then flake into pieces.

2. 2

   Heat oil in a large skillet. Saute sliced onion, bell pepper, and whole scotch bonnet until soft.

3. 3

   Add diced tomatoes, sliced scallions, and thyme. Cook 5 minutes.

4. 4

   Add flaked saltfish and stir to combine. Cook 3 minutes.

5. 5

   Gently fold in ackee, being careful not to break the delicate pieces.

6. 6

   Cook 3-4 minutes until ackee is heated through and just starting to turn golden.

7. 7

   Serve for breakfast with fried dumplings, boiled green banana, and hard dough bread.