Ackee and saltfish

Ingredients

Quantities for 4 servings.

• 540 g Tinned ackee, drained
• 300 g Salt cod, soaked overnight
• 1 piece Onion
• 1 piece Sweet pepper
• 2 piece Tomato
• 3 piece Spring onion
• 4 sprig Thyme
• 1 piece Scotch bonnet, whole, uncut
• 3 tbsp Neutral oil
• to taste Black pepper

Method

1. Boil the soaked cod for twenty minutes, drain, cool it and flake it, discarding skin and bones.
2. Fry the onion and pepper in the oil for eight minutes, add the thyme and the whole scotch bonnet: uncut, it gives aroma without heat.
3. Add the cod and tomatoes and cook through for five minutes.
4. Tip in the ackee, add black pepper and warm it two minutes, swirling the pan only. No spatula.
5. Lift out the chilli and serve with fried plantain, bread or boiled ground provisions.