Ackee and Saltfish

Jamaican's national dish and my favorite way to wake up

Guys meet #Ackee?  A fruit, yes indeed but for the most part it’s often referred to as a vegetable; creamy, buttery and really delicate in texture.

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Ingredients:

1. 4-6 bacon slices chopped

2. ½ pound boneless salted codfish

3. ¼ cup vegetable oil or more

4. 1 teaspoon minced garlic

5. 1 sprig fresh thyme

6. 1 onions chopped

7. 2 tomatoes diced

8. 2 scallions chopped

9. 1 small bell pepper sliced

10. 1 teaspoon freshly ground black pepper

11. 1 teaspoon paprika optional

12. 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons

13. 18-20 ounce can ackee, drained

Directions:

Step 1

Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.

Step 2

In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes

Step 3

Then remove bacon form skillet and transfer to a plate.

Step 4

There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.

Step 5

Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.

Step 6

Sauté for about a minute, stirring occasionally to prevent any burns.

Step 7

Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed

Step 8

Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more - adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

You will be unable to find fresh Ackee in the U.S. but most international grocery stores carry cans of it!

Pair this with Caribbean Dumplings