Ackee and Saltfish - The Jamaica National Dish

INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees
• 1 small onion
• 1 teaspoon black pepper
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• cooking oil

METHOD:

1. Soak Saltfish in warm water to taste.
2. After soaking saltfish (codfish), place it in cold water and boil.
3. Clean the achee. Remove the seeds and all traces of interior red pit from the ackees.
4. Wash ackees five times
5. Cover and boil until moderately soft.
6. Drain, cover, and put aside.
7. Pick up(flake) the saltfish and remove all bones.
8. Sauté  thinly sliced onions and sweet pepper rings.
9. Remove half of the fried onions and peppers
10. Add saltfish and the ackees, and turn the fire/stove up slightly.
11. Add black pepper
12. Pour in to serving plate and garnish with remaining onions and pepper slices

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