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Jamaica has had many varied cultural influences on its cuisine, including the introduction of crops not native to the Island. Tropical fruits and spices grown locally feature heavily and were incorporated into dishes brought over from elsewhere and therefore infused over time, into the Jamaican cuisine. One crop that was introduced to the island was the Ackee, a fruit native to Ghana. This prepared fruit is a key ingredient in Jamaica’s National dish- Ackee and Saltfish, a popular breakfast meal.

Serves 2-4

Ingredients

• ½-pound salt fish

• Fresh ackee soaked, or tinned ackee

• 1 medium onion, chopped

• 1 small sweet pepper (yellow/red or green), julienned

• 1 medium tomato, chopped

• 2 cloves of garlic, minced

• 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)

• 2 stalks scallion, chopped

• 1-2 tablespoons extra virgin olive oil

• Salt and pepper to taste

Method

1. Put saltfish to soak in cold water for about 1 hour.

2. Pour off water; add fresh water and boil until tender.

3. De-bone and flake the saltfish.

4. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.

5. Add flaked saltfish, fresh or canned ackee and black pepper.

6. Toss lightly; cover and allow to stand over low heat for about 2 minutes.

Notes

• Serve alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.

Recipe from www.jamacainn.com