To prepare the dish, salt cod is sauteed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices. It is usually served as breakfast or dinner alongside breadfruit, hard dough bred, dumplings, fried plantain, or boiled green bananas.  Ackee and Saltfish can also be eaten with rice and peas or plain white rice.

Ingredients

Serves 2-4

• ½-pound salt fish

• fresh ackee soaked, or tinned ackee

• 1 medium onion, chopped

• 1 small sweet pepper (yellow/red or green), julienned

• 1 medium tomato, chopped

• 2 cloves of garlic, minced

• 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)

• 2 stalks scallion, chopped

• 1-2 tablespoons extra virgin olive oil

• salt and pepper to taste

Directions

1. Put saltfish to soak in cold water for about 1 hour.

2. Pour off water; add fresh water and boil until tender.

3. De-bone and flake the saltfish.

4. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.

5. Add flaked saltfish, fresh or canned ackee and black pepper.

6. Toss lightly; cover and allow to stand over low heat for about 2 minutes.