Ackee and Saltfish
-Bring a pan of cold water to the boil and gently boil the fish for 20 minutes (until the fish is tender).
-Chop the onion, sweet pepper, chili pepper and drain the can of tomato.
-Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh.
-Heat oil in frying pan and stir fry onion, black pepper, sweet pepper, chili and thyme for 3-5 minutes.
-Add the tomatoes and flaked fish and stir-fry for another 10 minutes.
-Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee.
(Ripe plantain is yellow with brown spots)
-Peel and slice on the diagonal.
-Heat oil in frying pan on low heat until shimmering.
-Place slices in frying pan and cook slowly until brown.
-Flip and cook on reverse side until brown and the slice is soft to the touch. Let cool and serve.
-You will not find fresh Breadfruit in the US but frozen can be found in your nearest Caribbean grocery store.
-Defrost Breadfruit and place on cookie sheet.
-Place in a preheated oven at 350 degrees F for about an hour (until the skin has turned brown).
-Fry in oil for about 15 minutes.
-You can find Callaloo at your local Caribbean market. Think of it as a West Indian version of collard greens.
-Wash the Callaloo in a pot of water and drain thoroughly.
-Dry and sauté in EVOO with chopped onions until soft.