Ackee and Saltfish

Ingredients

• 2 cansackee — drained
• 300 gsalt cod — soaked
• 1onion
• 1bell pepper
• 2 tbspvegetable oil
• to tastescotch bonnet
• to tastefine sea salt

Method

1. Rinse the 300 g salt cod under cold running water to remove excess salt. Place it in a bowl and cover with fresh water. Let it soak for at least 2 hours, changing the water once halfway through. After soaking, drain the water and pat the salt cod dry with paper towels.
2. In a large skillet, heat 2 tbsp of vegetable oil over medium heat. While the oil heats, thinly slice 1 onion and 1 bell pepper. Add the sliced onion and bell pepper to the skillet, stirring occasionally, until the onion becomes translucent and the bell pepper softens, releasing their aromas.
3. Add the prepared salt cod to the skillet, breaking it into smaller pieces with a wooden spoon. Cook for about 5 minutes, stirring gently, until the fish turns opaque and starts to flake easily.
4. Open the 2 cans of ackee and drain them gently to avoid breaking the delicate pieces. Carefully add the ackee to the skillet, folding it into the saltfish mixture. Be gentle to keep the ackee intact while it warms through.
5. Finely chop a small piece of scotch bonnet pepper, adding it to the skillet according to your heat preference. Stir gently to combine, allowing the flavors to meld for another 2 minutes. Taste the dish and add fine sea salt if needed, keeping in mind the saltiness of the cod.
6. Serve the Ackee and Saltfish immediately, ensuring the dish is warm and the ackee is tender but not mushy. This dish is best enjoyed with family or friends, accompanied by traditional sides like fried dumplings or breadfruit.