Ackee & Saltfish
This dish is often served at breakfast time in Jamaica, and although very popular in the Caribbean, it is not so well known in the UK. The ackee is a fruit native to the Caribbean and can be found in your local Caribbean store. This is certainly a breakfast that will wake you up with a kick, and remember that you can use two teaspoons of Eaton's Scotch Bonnet Peppers in place of the fresh scotch bonnet pepper in this recipe.
Ingredients
1 tin ackee
250g salt fish
3 tablespoon vegetable oil
2 finely
chopped onions
1 sprig of thyme
3 or 4 slices scotch bonnet pepper
(add more for increased heat)
1 tomato, chopped
black pepper to
season
Method
Soak the salt fish over night or boil for 1 hour, changing the water once (this is to remove excess salt). Rinse the fish and remove the skin and bones. Break the fish into flakes. Put oil in a frying pan, heat, then add onions, thyme and hot pepper slices (or Eaton's Scotch Bonnet Pepper) and stir for 2 minutes. Add in the flaked salt fish and stir for a further 2 minutes. Drain the ackee, then stir very gently into mixture, so not to crush or break the ackees. Stir in tomato and heat through.
When heated thoroughly, sprinkle with freshly ground black pepper and serve. What a way to start your day!
Variety Tip: If you can't find any salt fish then try chopped bacon for an equally mouth-watering meal.
