Authentic Jamaican Ackee and Saltfish

Ingredients:

• 1 can (19 oz) ackee, drained and rinsed
• 8 oz salted codfish (saltfish), soaked overnight and flaked
• 1 medium onion, thinly sliced
• 1 medium tomato, diced
• 1-2 Scotch bonnet peppers, thinly sliced (adjust to taste)
• 2 cloves garlic, minced
• 1/2 bell pepper (red or green), diced
• 2 tablespoons cooking oil (vegetable or coconut oil)
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• Salt, to taste
• Fresh parsley or scallions, chopped (for garnish)
• Fried dumplings, boiled green bananas, or rice (for serving)

Instructions:

1. Prepare the saltfish: Rinse the soaked saltfish under cold water to remove excess salt. Flake the fish into small pieces and set aside.
2. Heat the cooking oil in a large skillet or frying pan over medium heat.
3. Add the sliced onions, diced bell pepper, minced garlic, and sliced Scotch bonnet peppers to the skillet. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
4. Add the flaked saltfish to the skillet, stirring to combine with the onions and peppers. Cook for an additional 3-4 minutes, allowing the fish to absorb the flavors.
5. Add the diced tomato to the skillet, along with the black pepper and dried thyme. Stir well and continue to cook for another 2-3 minutes.
6. Gently fold in the drained ackee, being careful not to break up the fruit too much. Allow the ackee to heat through, about 2-3 minutes, stirring occasionally.
7. Taste the ackee and saltfish mixture and adjust seasoning with salt if necessary.
8. Once heated through, remove the skillet from the heat. Garnish with chopped parsley or scallions.
9. Serve the ackee and saltfish hot with fried dumplings, boiled green bananas, or rice.

Enjoy your authentic Jamaican ackee and saltfish, a true taste of the Caribbean!