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Ackee and saltfish

Emma Sharp from Good Food Live
Enjoy a taste of Jamaica with Emma Sharp's tasty recipe, classically combining ackee with saltfish

Ackee and saltfish

Method

1. Drain the salted cod and place in a saucepan. Bring to the boil, simmer for 15-20 minutes and drain.

2. Pour cold water over the cod to cool it. Pick through the cod, discarding any skin and bones.

3. Heat the oil in a wok or large frying pan. Add in the spring onion, Scotch bonnet pepper, garlic, thyme and green pepper. Fry stirring until just softened.

4. Add in the salt cod and the tomatoes, mixing well.

5. Add in the ackee, season generously with freshly ground black pepper and cover the wok.

6. Turn down the heat and cook gently until the ackee has heated through.

7. Serve at once with Johnny Cakes.

Cooks Notes:
Canned ackee are available from Caribbean food shops.

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Serves: 4-6

Prep: 25 min, plus 2 hrs soaking and cooling
Cook: 35 min

Ingredients
225g salt cod, soaked in cold water for 2 hours
2 tbsp vegetable oil
1 bunch of Spring onions, chopped
½ red Scotch bonnet pepper, chopped
1 garlic clove, chopped
1 small bunch of Thyme, chopped
1 green pepper, chopped
4 ripe tomatoes, chopped
450g canned ackee, drained
freshly ground black pepper
Johnny Cakes, to serve