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Salt Fish and Ackee
A Jamaican Specialty
2 doz. Ackees*
½ lb. salt fish**
1/3 cup fresh coconut oil or salad oil
½ teaspoon ground black pepper
Pepper
¼ of a scotch bonnet pepper chopped fine
¼ lb. salt pork diced fine
6 strips bacon fried crisp
3 stalks scallion chopped
4 medium sized tomatoes diced fine
3 medium sized onions chopped fine
Remove all seeds and membranes from Ackees and boil for about 20 to 25 minutes in sufficient lightly salted boiling water to cover Ackees generously. Drain and set Ackees aside over hot water to keep warm.
Wash the Salt Fish and then place in a saucepan with sufficient cold water to cover generously and boil for about 25 minutes or until the fish is tender. Pour off water and remove all skin and bones from the fish and flake with a fork, after which set aside in the dish in which you are going to serve it.
Fry the diced pork until all the fat has been expressed and only the crisp pork remains. Strain off the fat and set aside the pork. To the fat of the pork add the salad oil or coconut oil and with this fry the diced scallion tomatoes, onions and pepper for about 4 minutes.
Now pour a small amount of fried seasoning over the flaked salt fish in the dish, turning it over with a fork.
Add the Ackees to the fish as a topping.
Pour the rest of the fried seasoning over the Ackees and then add the diced pork. Now lay the crisply fried strips of bacon on top and sprinkle all with black pepper. Serve hot.
Garnish dish to taste. Suggested garnishes:
Parsley, lettuce leaves, wedges of tomatoes, radish roses or rings of sweet green and ripe pepper. Serves 6.
* Available in tins at your local grocer.
** Available packaged at your local grocer.
From "A Merry Go Round of RECIPES from Jamaica"
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