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The Caribbean Kitchen - Recipe 029

029 - Ackee Tree's Ackee & Saltfish
added 19 January, 2007
(Taken from the free Toronto Metro newspaper of 20 July, 2006)




Preparation: 30 minutes
Cooking: 10 minutes
To serve: 2 West Indians
1 lb. salted cod fish
1 can ackee, drained & rinsed
1 medium sized onion
1 plum tomato
1 sweet green pepper
1 sweet yellow pepper
1/2 scotch bonnet pepper
     (chopped finely)
2 pinches of black pepper

1. Boil the salted cod fis in a pot of boiling water for about 5 minutes, then drain off hot water and replace with slowly running cold water. Bathe this way for about 5 minutes to cool it down and remove more of the salted taste. Drain and pick out small pieces of fish to be placed with the ackee.
2. In a large skillet (pot) on medium heat add the onions, the tomatoes and scotch bonnet peppers, and gently mix.
3. Add the fish and the canned ackee and the black pepper, and cook on low heat for about 5 minutes.
4. Turn the mix over once with a large spoon, serve with a floured dumpling or plantain.


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