Ackee and Saltfish
Preparation Time: 1 hour Cooking/Baking Time: 12 minutes
1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1/2 teaspoon of thyme leaves
2 stalks escallion, chopped
1 clove garlic diced finely
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
Soak Saltfish in warm water to taste. After soaking saltfish, place it in cold water and boil. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees five times. Cover and boil until moderately soft. Drain, cover, and put aside. Pick up (flake) the saltfish and remove all bones. Sauté all dry ingredients in a pan (except black pepper). Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper. Pour in to serving plate.
This can be served with roasted breadfruit, fried dumplings, boiled green bananas, boiled yam or hardough bread.
Ackee and Saltfish is Jamaica's national dish.
If fresh ackees are used, make sure that they are fully opened before preparation.
Frankfurters, Grace Corned Beef or corned pork can be substituted for saltfish.
Cocoa tea is a rich, local breakfast drink. In olden times, tiny flour dumplings were boiled in the Cocoa tea, making the drink a complete meal -- the cocoa tea being the drink and the dumplings replacing the bread.
1/2 cup grated local cocoa stick
2 cups water
1 cup milk (cream, evaporated, powdered, or low-fat)
Sugar to sweeten
Put water to boil with cinnamon and bay leaf. Boil for about 15 minutes. Grate cocoa stick and add to boiling water; boil for another 10 minutes. Add cream (or evaporated milk, powdered milk, or low-fat milk to reduce calories). Sweeten to taste. Add vanilla. Strain and serve.