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Recipe courtesy of Cheryl Smith

Show: Melting Pot

Episode: The Soul Kitchen: National Dishes

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Total:: 8 hr 20 min
Prep:: 8 hr
Cook:: 20 min

Yield:: 6 to 8 servings

Ingredients

2 cans ackee
1 pound salted cod
1/4 cup oil
1 large onion, sliced
1 tomato, chopped
3 Scotch Bonnet pepper slices
1 teaspoon fresh thyme
2 scallions, sliced
Salt and fresh ground pepper

Directions

Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.

Cook's Note

PLEASE NOTE: Eating unripe fresh ackee is unsafe. Only ripened canned ackee is available in the United States. It is regulated and certified by the U.S. government to be ripened fruit and safe for consumption.

My Private Notes

Name: Saltfish and Ackee
Prep time: P0Y0M0DT8H0M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 6 to 8 servings
Cuisine: caribbean
Ingredients: 2 cans ackee; 1 pound salted cod; 1/4 cup oil; 1 large onion, sliced; 1 tomato, chopped; 3 Scotch Bonnet pepper slices; 1 teaspoon fresh thyme; 2 scallions, sliced; Salt and fresh ground pepper