Recipe for Ackee and Salt Fish

The national dish of Jamaica

Serves 4

Ingredients

• 450g (1llb) salt fish (cod)

• 1 x 425g (15oz) tin ackee

• 110g (4oz) margarine

• 2 rashers of bacon, chopped

• 1 large onion, chopped

• 2 medium tomatoes, chopped

• 1 medium sweet pepper, chopped

• 1 tsp thyme

• Black pepper and salt to taste

How to make it

1. Boil the fish for 10 minutes or you can soak it overnight.

2. Wash the fish to remove all the salt. Take away the skin and bones and flake the fish.

3. Open the tin of ackee and then drain it.

4. Melt the margarine in a pan and gently fry the bacon for 3 minutes.

5. Add the onion, tomatoes and sweet pepper to the pan together with the thyme.

6. Cook for a further 5 minutes, stirring gently. Add the fish, black pepper and salt and cook for 10 minutes.

7. Add the ackee and cook for 8-10 minutes, turning gently.

Serve with fried dumplings or rice and peas.

Lovely!!!!