Recipe from Jamaica
1/2 pound codfish (boneless salted)
1/4 cup vegetable oil (or more)
1 teaspoon minced garlic
1 sprig fresh thyme
1 onions (chopped)
2 tomatoes (diced)
2 scallions (chopped)
1 bell pepper (small, sliced)
1 teaspoon freshly ground black pepper
1 teaspoon paprika (optional)
1 Scotch Bonnet pepper (pierced sub cayenne pepper about ½ teaspoons)
20 ounces ackee (drained)
Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
Then remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
- Sauté for about a minute, stirring occasionally to prevent any burns
- Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more – adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.