Kingston Ackee and Saltfish

Ingredients

• •Salted codfish
• •Ackee
• •Onion
• •Tomato
• •Bell pepper
• •Scotch bonnet pepper
• •Garlic
• •Thyme
• •Cooking oil
• •Black pepper

Steps

1. 1Soak the salted codfish in cold water for several hours, changing the water two or three times, until much of the excess salt has drawn out.
2. 2Drain the fish and simmer it in fresh water for about fifteen minutes, until tender, then drain again, let it cool, and flake it into small pieces, discarding any bones or skin.
3. 3If using fresh ackee, carefully remove the arils from the pods and boil them gently in salted water for about five minutes, then drain very gently, since the flesh is delicate and breaks apart easily.
4. 4Heat oil in a large skillet over medium heat and sauté chopped onion, bell pepper, and garlic for about five minutes, until softened.
5. 5Add chopped tomato, thyme, and a whole scotch bonnet pepper, being careful not to burst it, and cook for about four minutes, until the tomato softens.
6. 6Stir in the flaked saltfish and cook for three more minutes, allowing the flavors to combine.
7. 7Gently fold in the cooked ackee, taking care to stir minimally so the delicate pieces stay mostly intact.
8. 8Cook for another three minutes, just until everything is heated through, then remove the scotch bonnet pepper before serving.
9. 9Season with black pepper to taste and serve warm alongside fried dumplings or boiled green banana.