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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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