Ackee and Saltfish

For breakfast, the national dish is ackee and saltfish. Ackee is cooked and looks (and tastes) much like scrambled eggs.

Ackee and Saltfish

1/2 pound saltfish
2 dozen fresh ackee or two tins
2 medium tomatoes, cubed
2-3 ounces onion, julienne
2-3 cloves garlic, chopped
1 country pepper, chopped
1 medium sweet pepper
Parsley, chopped
Black pepper to taste

Wash saltfish and boil in water until tender. Chill in cold water and remove the skin and bones. Crumble fish into small pieces.

Cut all the vegetables as described above. In a frying pan, sauté the vegetables in a little oil, but keep them slightly crisp. Add the fish, and carefully toss for a couple of minutes or until hot. if necessary, season with black pepper. Sauté the ackee with a little butter and place on heated serving platter. Arrange the saltfish on top of the ackee and serve.