Traditional Jamaican national dish, the way our Granny used to make it? Here it is!

Ingredients:-

1/2 lb. Saltfish (codfish)
1 dozen ackees or 1 tin of ackee
1 small onion
1 teaspoon black pepper
3 slices scotch bonnet pepper
1 small red sweet pepper
cooking oil

Method 1: Using fresh ackee

Soak saltfish in warm water to taste. After soaking saltfish, place it in cold water and boil. For If you use tin ackee then open then tin.

Perhaps if you are fortunate to get fresh ackee then clean the ackee. Remove the seeds and all traces of interior red pit from the ackees and wash five times. Put in a pot of water, cover and boil until moderately soft. Drain, cover, and put aside. Pick up (flake) the saltfish and remove all bones. SautT thinly sliced onions and sweet pepper rings. Remove half of the fried onions and peppers. Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper. Pour in to serving plate and garnish with remaining onions and pepper slices.

Method 1: Using ackee from a tin

1 Can of Ackee, drained
1/2 lb boneless salt cod
2 tablespoons butter
2 onions, sliced
1 sprig thyme
4 thin slices
scotch bonnet pepper
1 small tomato, chopped
1 sweet pepper chopped
Black pepper

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut into small pieces.

Heat oil and butter in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato and green peppers.

Stir for a few minutes. Then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Best served with bammies, roast breadfruit, dumplings, or fried plantains.