Jamaica’s national dish is ackees and saltfish, a favorite in Jamaica and abroad. A bright red fruit that opens to reveal three large black seeds and a soft, creamy white flesh, ackees are often prepared like vegetables. When cooked, ackees are similar in texture and appearance to scrambled eggs, and they are a popular breakfast item – and a tantalizing delicacy.
Grace Ackee & saltfish recipe
Ingredients For 4 people ( 1 can)
- 1 teaspoon(s) scotch bonnet pepper, chopped.
- 2 stalk(s) scallion, chopped.
- 1 teaspoon(s) Grace Caribbean traditions black pepper.
- 1 medium onion, chopped.
- 1/2 pound(s) saltfish.
- 1 small sweet pepper.
- 1 medium tomato, chopped.
- 2 clove(s) garlic, chopped.
- 1 can(s) Grace ackee in brine, drained.
- 1 tablespoon(s) Grace Vegetable Oil.
1.Put saltfish to soak in cold water for about 1 hour.
2.Pour off water; add fresh water and cook until tender.
3.De-bone and flake saltfish.
4.Heat Grace Vegetable Oil and saute onion; garlic; escallion; tomato; scotch bonnet pepper and sweet pepper. Add flaked saltfish; Grace Ackee and Grace Caribbean Traditions Black Pepper.
5.Toss lightly; cover and allow to stand over low heat for about 2 minutes.