Ackee and Saltfish

Method

Soak the salted cod in cold water for 12-24 hours, changing the water several times to remove excess salt. Once desalted, boil the cod in fresh water with thyme until cooked through, approximately 15-20 minutes, then drain and flake into bite-sized pieces, discarding any bones. Heat the oil in a large frying pan and sauté the onions, garlic, and red pepper until softened, then add the tomatoes and spring onions, cooking for 3-4 minutes until the mixture becomes fragrant. Gently fold in the flaked saltfish and cook for 2 minutes, then carefully add the ackee, stirring very gently to avoid breaking the delicate fruit, and warm through without boiling. Season with black pepper to taste and serve hot with fried plantains, boiled green bananas, or dasheen.