Heritage Plate Recipe

Ackee and Saltfish

 1/2 lb. Saltfish (dried, salted codfish)

 1 (drained) can of Ackee

 1 medium onion

 1/2 tsp black pepper

 3 tbsp. of EVOO

 1tbsp. of Arawak Farm Pepper Sauce (your choice)

 1 sweet pepper

 1 14oz. of diced tomatoes

 1 sprig fresh thyme or 1 tsp dried thyme

 

Directions:

-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.

 

Fried Plantain (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.

 

Pan-fried Breadfruit

-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.

 

Callaloo

-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.