Ackee and Saltfish
1 can ackee (rinsed)
1 medium onion, sliced
fresh thyme (couple sprigs)
1/4 tsp black pepper
2 cloves garlic
1/3 lb saltfish – boneless/skinless
1 habanero or scotch bonnet pepper
1 medium tomato, cubed
2 tbsp olive oil
1/4 medium sweet bell pepper
Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20 min. After boiling; drain, rinse under cool water and squeeze dry. Now break fish apart into bite-sized pieces.
In a large saucepan, heat oil on medium heat. Add garlic, sliced onions, and scotch bonnet pepper. Allow to cook for a couple minutes, until the onion softens. Add sweet pepper, scallion black pepper, and thyme. Allow to cook, then add saltfish and cook for another 3-5 min. Add tomato and let is warm through. Remember to stir.
Rinse the canned ackee – it's VERY fragile. Pour ackee into a strainer and run cool water over it. After it drains, add it to the saucepan. DO NOT STIR – use two forks to gently toss it in with other ingredients. Don't let the ackee break apart.
Once the ackee is warmed, a few min, dish is ready to serve.
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