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Salt fish with akee

From The People's Cookbook
Catherine Dyer serves up this traditional Jamaican dish with rice and breadfruit

Salt fish with akee

Method

1. Heat the oil in a large frying pan over a medium-high heat. Add the red onion, red pepper, spring onions, tomatoes and chilli and fry, stirring, for about 5 minutes, or until the onion and pepper are soft.

2. Drain the salted fish, discarding the soaking water, and add it to the pan along with the akee. Continue stirring for about 5 minutes, or until the fish is tender and flakes easily. Season it with a little black pepper and stir in the thyme, before serving.

3. Serve with the peeled roasted breadfruit and white rice.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
3 tbsp vegetable oil
1 red onion, cored, deseeded and chopped
1 red Pepper, chopped
3 Spring onions, chopped
2 Tomatoes, chopped
1/2 fresh Scotch Bonnet chilli, deseeded and chopped
1x400g pack salt cod, soaked in cold water overnight
540g can akee, rinsed
1 tsp freshly chopped Thyme