Ackee and Saltfish

Rinse the saltfish thoroughly under cold running water to remove excess salt. Place the saltfish in a pot, cover it with fresh water and bring it to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain the water, rinse the fish again and repeat the process if it (still) tastes too salty. Flake the fish into bite-sized pieces, removing any bones or skin.

Wash the onion, bell pepper and tomatoes. Slice the onion and bell pepper into thin strips and chop the tomatoes into small cubes. Drain and rinse the ackee carefully to prevent it from breaking apart. Set everything aside in separate bowls for easy access during cooking.

Heat a large frying pan over medium heat and add a tablespoon of oil. Once the oil is hot, sauté the sliced onion and bell pepper for 3-4 minutes until they soften. Add the chopped tomatoes and cook for 2 minutes, stirring occasionally. Add the flaked saltfish to the pan and stir to combine. Cook for 3-4 minutes to blend the flavors.

Carefully add the drained ackee to the pan. Gently fold it into the mixture, being cautious not to mash the ackee. Cook for 2-3 minutes until the ackee is heated. Taste and adjust seasoning if necessary. Remove the pan from heat and serve hot.

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