Ackee and Salt Fish
This is Jamaica’s national dish. The recipe has been anglicised, but still tastes just as great!
1 can of Ackee
200g salt cod (skinless)
3 tbsp oil for frying
2 medium onions, chopped
½ scotch bonnet pepper
Pinch of dried thyme
½ green pepper
½ can of chopped tomatoes
1 tsp tomato paste
- Soak the cod in a bowl of water overnight.
- Drain the water and cut the cod into bite sized chunks.
- Heat the oil in a large pan.
- Add the onions, peppers, thyme, chopped tomatoes, tomato paste and fry till soft and the onion slightly browned.
- Add the cod and simmer for 5 minutes.
- Add the drained tin of ackee (try not to stir here too much as the ackee breaks up very easily)
- Cook through for a few more minutes and serve with rice or for a more traditional feel, sweet potatoes and cooked yams!