Ackee and Saltfish 🍳

Method

1. 1

   Soak the salted cod in cold water overnight, changing the water twice, until pleasant rather than fierce; simmer 15 minutes, drain, then flake off skin and bones into thick shreds.

2. 2

   Drain the canned ackee carefully and rinse gently — the golden pods should stay whole, not turn to mash.

3. 3

   Soften sliced onion, bell pepper and crushed garlic in oil over medium heat until sweet, about 6 minutes.

4. 4

   Add the flaked saltfish, chopped scotch bonnet (remove the seeds if you want to keep friends) and tomato; fry 5 minutes until the kitchen smells like a Kingston morning.

5. 5

   Tip in the ackee, season with black pepper only — the fish brings its own salt — and fold through gently over low heat for 3 minutes so the pods keep their shape.

6. 6

   Scatter with scallions and serve hot with boiled yam, green banana and fried dumplings, the way every yard pan in Jamaica would.