Gather all your ingredients for this delicious dish.
Put the salt fish in a bowl with running water for around 1 hour for the salt to come out, if u have thick pieces of salt fish leave longer.
Chop up all your veggies.
Once the salt fish has been soaked, put it to boil.
When salt fish is cooked, drain and set it aside for it to cool down or if your cant wait then you can run it under cold water.
In the pot you Add 2 table spoons of oil, the onion, scotch bonnet and garlic and leave to sauté until your onions are nice and soft.
You den add the peppers and spring onions and let it cook on medium heat got 5 minutes
Open the can of ackee and drain out the salty water, I personally like to soak my ackee in cold water before I use it.
Back to the pot... Add your tomatoes, thyme and seasoning ( black pepper and a lil salt if necessary)... Then cover pot and let it cook for 2 minutes.
Add your salt fish and let it cook for another 5 minutes, at this stage you will smell all the lovely flavours marrying together, it's absolutely delicious.
Add your ackee, but do not stir it in as the a keen is extremely soft and will mash. I use a for and just carefully hold it in, it does not need much mixing around.
Once the ackee is in, put it on the lowest heat and leave for 5 minutes to warm up the ackee and remember no stirring. The ackee is already cooked in the tin so it does not need cooking.
Yummy, I served mine with hard food. But you can eat it with rice or anything else you fancy :-)
- Salt fish
- Spring onions
- Sweet peppers
- Scotch bonnet pepper
- Olive oil
- Black pepper