Ingredients

The following ingredients have 4 Servings
  • ½ pound (226 g) boneless salted codfish
  • 4-6 slices bacon, (chopped)
  • ¼ cup (62 ml) vegetable oil, ( or more)
  • 1 onion, (chopped)
  • 1 teaspoon (5 g) garlic, (minced)
  • 1 sprig fresh thyme
  • 2 green onions, (chopped)
  • 2 tomatoes, (diced)
  • 1 small bell pepper, (sliced)
  • 1 teaspoon (2 g) black pepper, (freshly ground)
  • 1 teaspoon (2 g) paprika, (optional)
  • 1 Scotch bonnet pepper, (sub about ½ teaspoon cayenne pepper)
  • 1 18-ounce ackee, (drained)

Instruction

  • Soak salt cod in water overnight. Boil it if you don't want excess salt. Then set it aside.
  • Sauté your bacon in a large skillet over medium heat until brown and crisp; this may take about 3-5 minutes.
  • Then transfer the bacon from the skillet to a plate.
  • You will have some bacon drippings left in the pan; remove them and leave 1-2 tablespoons of bacon.
  • Then add a tablespoon or two of vegetable oil to the pan, and add the onions, garlic, thyme, and green onions.
  • Sauté for about a minute, occasionally stirring to prevent it from burning.
  • Add the tomatoes, continue cooking for about 3 minutes, then add the hot pepper and white pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed.
  • Finally, throw in the saltfish, cook for a few minutes, add the ackee and cook for 3 more minutes or more - adjust the seasoning to taste. Remove your ackee and saltfish from the heat and let it cool. You may prepare this a day in advance.