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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 6 |
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PLEASE NOTE: Eating unripe fresh ackee is unsafe. Only ripened canned ackee is available in the United States. It is regulated and certified[ by the U.S. government to be ripened fruit and safe for consumption.] Ingredients:
2 cans ackee |
1 pound salted cod |
1/4 cup oil |
1 large onion, sliced |
1 tomato, chopped |
3 scotch bonnet pepper slices |
1 teaspoon fresh thyme |
2 scallions, sliced |
salt and fresh ground pepper |
Directions:
1. Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.
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