Ackee and Saltfish

Ingredients

• 1 lb salted codfish
• 1 can (19 oz) ackee, drained
• 2 medium onions, sliced
• 2 tomatoes, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced
• 2 sprigs fresh thyme
• 3 tbsp vegetable oil
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. Soak saltfish in cold water for 2-3 hours, changing water twice to remove excess salt.
2. Boil saltfish for 15 minutes, then drain and flake into bite-sized pieces, removing any bones.
3. Heat oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes.
4. Add garlic, Scotch bonnet pepper, and thyme. Cook for 1 minute until fragrant.
5. Add tomatoes and cook for 3-4 minutes until they begin to break down.
6. Add flaked saltfish and black pepper. Cook for 5 minutes, stirring gently.
7. Carefully fold in drained ackee, being gentle to avoid breaking it up too much.
8. Add scallions and butter, cooking for 2-3 minutes more until heated through.
9. Taste and adjust seasoning. Serve hot with fried plantain, boiled green bananas, or hard dough bread.