Jamaica

INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees
• 1 small onion
• 1 teaspoon black pepper
• 1 sprig tyme
• 1 crushed garlic or 2 teaspoons garlic powder
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• cooking oil

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METHOD:

1. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
2. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
3. Wash ackees five times
4. Cover and boil until moderately soft.
5. Drain, cover, and put aside.
6. Pick up (flake) the saltfish and remove all bones.
7. Sauté thinly sliced onions and sweet pepper rings.
8. Remove half of the fried onions and peppers
9. Add saltfish and the ackees, and turn the fire/stove up slightly.
10. Add black pepper
11. Pour in to serving plate and garnish with remaining onions and pepper slices
12. Serve with boil banana and/or fried dumplings