Patricia Brook's Recipes

Ackee and saltfish is the national dish of Jamaica. Traditional accompaniments include plain rice, green bananas, fried dumplings, toasted bread, roasted breadfruit, or sliced avocado.
Yield: 4 servings

1 whole boned dried salted codfish (about 14 oz/400g)
1/4 cup olive oil 50 mL
2 onions, sliced 2
1 small tomato, chopped (optional) 1
2 to 4 slices hot pepper 2 to 4
1 sprig fresh thyme, chopped
pinch pepper pinch
1 can (19 oz/540 mL) ackees, drained and rinsed 1

In a saucepan of boiling water, boil cod until tender and flakes easily with fork, about 20 minutes. Drain in colander and rinse under cold running water briefly to remove some of the salt. Set aside to drain. With fork, break fish into flakes.

In a skillet, heat oil over medium-high heat; cook onions, tomato (if using), hot peppers, thyme and pepper, stirring, for about 3 minutes. Add cod to skillet; cook, stirring, for 3 minutes to blend flavours. Add ackees to the skillet and stir in gently; cover and simmer for about 5 minutes or until heated through.