Ackee and saltfish, a great favourite! Ackee is the national fruit of Jamaica. Ackee is an unusual fruit which is eaten as a vegetable. Prepared ackee looks like scrambled eggs, and has its own delicate flavour.

Ingredients

1/2 pound dried salted fish
6 slices thick-cut bacon (optionala)
4 tablespoons butter or coconut oil
3 large onions, chopped
1/2 teaspoon cayenne
4 cloves garlic, minced
1 green bell pepper, sliced into strips
1 red or yellow bell pepper, sliced into strips 2 sprigs thyme
6 green onions, finely chopped
1/4 hot red pepper, such as scotch bonnet, finely chopped
1/4 teaspoon ground allspice
1 (28-ounce) can whole tomatoes
2 (18-ounce) cans ackee*, drained
Salt and freshly ground black pepper

Method

Soak the fish In a bowl of cold water overnight, changing water at least twice. Drain and transfer the fish to a saucepan. Cover the fish with fresh cold water by 1-inch and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes.

Drain again and set the fish aside to cool. When cool remove any bones and skin, and flake the fish into small pieces.

In a large frying pan, cook the bacon over medium heat until very crispy and all of the fat is rendered. Pour off most of the fat, then add the butter to the skillet.

Add the onions, cayenne, garlic, bell peppers, thyme, green onions, red pepper, and allspice and cook until the vegetables are tender but not browned, about 4 to 6 minutes. Add the tomatoes, fish, and drained ackee and cook, stirring occasionally, for about 30 minutes.

Season with salt and pepper, to taste, and serve alongside a plate of white rice or rice and beans cooked in coconut milk. sprinkle bacon bits over the top of the ackee and serve. (bacon is optional)