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While this is the national dish of Jamaica, you must understand that the fruit from the ackee tree simply does not travel well when fresh. It must be canned. The dish is very good and it looks very much like scrambled eggs with peppers and fish flakes.
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What You Need:
(To Serve: 4)
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½ pound salt cod
¼ cup peanut oil
2 tablespoons butter
1 large yellow onion, peeled and chopped
¼ green bell pepper, cored, seeded, and diced
¼ red bell pepper, cored, seeded, and diced
1 19-ounce can ackee, drained
Tabasco or Jamaican yellow hot sauce to taste
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Translate this recipe:
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| How To Cook: |
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1. Rinse the salt cod several times in cold water. Soak for 24 hours, refreshing the water several times. Drain.
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2. Simmer the drained salt cod in fresh water for about 10 minutes. Drain, cool, and flake the cod.
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3. Heat a large frying pan and add the oil and butter. Saute the onion until transparent.
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4. Add the peppers, drained ackee, and salt cod; sauté and toss until all is hot. Add Tabasco to taste.
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