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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 3 |
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The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy! Ingredients:
1 (19 ounce) can ackee |
1/2 lb salt cod fish, without bones |
5 tablespoons vegetable oil |
1/4 onion, sliced thin |
1 sprig thyme |
1 garlic clove, minced |
4 extra thin slices scotch bonnet peppers |
1 small tomato, sliced |
black pepper, to taste |
salt, to taste |
Directions:
1. Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
2. Rinse the fish and flake it into small bites.
3. Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.
4. Add fish and stir for 2 minutes.
5. Drain ackee, stir into pan taking care not to crush it or break it apart too much.
6. Stir in tomatoes and cook a little longer till they are soft.
7. Take a taste test. Sprinkle with pepper and add salt if needed.
8. Serve alone, or with white rice.
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