Ackee and saltfish
2 dozen ripe opened ackees (seeds and innards removed)
¼ lb of salted (cod) fish
1 stalk scallion (sliced)
1 small onion (sliced lengthwise)
1 green scotch bonnet pepper
1 yellow scotch bonnet pepper (deseeded and sliced)
3 tsbp vegetable oil
¼ tsp black pepper
½ tsp pimento seeds
3 cloves garlic (chopped)
In a medium saucepan put about 2 quarts of water and bring to a boil on medium high flames. Add pimento seeds and green scotch bonnet pepper. When the water begins to boil put in salt fish and let boil for about ten minutes. Add ackees and let cook for another ten minutes then remove salt fish and place it in some cold tap water. Check ackees for tendeness. You know when ackees are done when a fork goes freely through it but still a bit firm. You may also choose to taste a piece of the ackee to see if it is tender enough for your taste. Some persons like it a bit firmer. When ackee is cooked drain immediately and set aside, do not rinse.
Remove bone from salt fish and shred into bite size pieces.
Place a skillet or a dutchpot on medium heat with vegetable oil. When oil is hot but not smoking add garlic, onion, pepper, scallion and salt fish. Stir-fry for about five minute until fragrant. Add cooked ackees and sprinkle blackpepper in. Stir to combine all ingredients, cover and let simmer for another 5 minutes or so.
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