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Jamaican Ackee & Saltfish
Photo Courtesy of Aunt I's

PREP TIME: 45 Minutes          DIFFICULTY: Easy          YIELD: 4 Servings
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The National dish of Jamaica and a Sunday morning favourite. Best served  with fried dumplings, a combination of boiled yam, green bananas & dumplings or roasted  breadfruit.  Add a couple slices of avocado and you're good to go!
     Ingredients
  • 2 dozen ackees
  •  ½ lb saltfish
  •  2 small onions, sliced
  • 1 stalk scallion, chopped
  • ¼ lb bacon strip
  •  ½ tsp. black pepper
  • 3 cooking tomatoes, diced
  • 1 tbsp. oil
  • 1 clove of garlic
  • scotch bonnet pepper, to taste
      Directions
  • Scald saltfish in boiling water to remove excess salt.
  • Remove skin, flake and set aside
  • Prepare ackees by removing seeds and inner pink lining. 
  • Place ackees in boiling salted water and cook for approximately 10 minutes or until tender. Drain.
  • Fry bacon strips in oil until crisp. Add chopped tomatoes, escallion, onion,
    garlic, scotch bonnet pepper and sauté.
  • Add flaked saltfish and then ackee. 
  • Mix together and sprinkle with a touch of black pepper.
  • Serve hot. 


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