Recipe of the Week
Cooking Tips
Find out what makes the most used Caribbean ingredient so tasty. Details»
Cooking Caribbean
With our collection of Caribbean recipes you will be Cooking Caribbean in no time! Details»
Food Articles
Browse through a full archive of our feature articles. We're sure you'll find something of interest here. Details»
Cooking Caribbean
Ackee and saltfish
Ingredients:
1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil
Soak Saltfish in warm water to taste. After soaking saltfish, place it in cold water and boil. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees five times. Cover and boil until moderately soft. Drain, cover, and put aside. Pick up (flake) the saltfish and remove all bones. Sauté thinly sliced onions and sweet pepper rings. Remove half of the fried onions and peppers. Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper. Pour in to serving plate and garnish with remaining onions and pepper slices.