COUNTRY:                                       JAMAICA

DISH:                                                 ACKEE and SALT FISH

CONTRIBUTED BY:                        High Commission, Mission in Pretoria



Ingredients (Serves 4)

1 teaspoon black pepper

1 small sweet pepper, julienne

1 can Grace ackee in brine, drained

1 teaspoon scotch bonnet pepper, chopped

1 medium onion, chopped

1 medium tomato, chopped

1 tablespoon vegetable oil

2 stalks scallion, chopped

1/2 pound saltfish

2 cloves garlic, chopped



Put saltfish to soak in cold water for about 1 hour.

Pour off water, add fresh water and cook until tender.

De-bone and flake saltfish.

Heat vegetable oil and sauté onion, garlic, scallion, tomato, scotch bonnet pepper and sweet pepper.

Add flaked saltfish, Grace Ackee and black pepper.

Toss lightly, cover and allow to stand over low heat for about 2 minutes…