ACKEE AND SALTFISH RECIPE

Ackee is a fruit-producing plant. West Africa, the Caribbean, southern Florida, and Central America are all home to this species. In Jamaica, mature ackee fruit is consumed as a meal and is regarded as a nutritional mainstay, however, unripe ackee fruit is extremely deadly.

INGREDIENTS

Salt cod
Diced yellow onion
Diced bell pepper,
Scotch bonnet chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 small tomato cored and
Neutral oil, such as canola or vegetable diced
fresh thyme leaves and tender stems, chopped
Kosher salt and freshly ground black pepper
Sliced avocado for serving
One 18–20-ounce can ackee
1 scallion thinly sliced

DIRECTIONS

Rinse salt cod under cold running water to remove any salt from its surface. Cover with new water and transfer to a medium bowl. Soak for 1 hour at room temperature, or cover and chill overnight.
Drain the salt cod, remove the soaking water, and place the fish in a small saucepan with new water. Bring to a boil over medium-high heat and simmer for 40 minutes, or until salmon flakes readily when poked with a fork. Drain and discard cooking water, return the fish to the pot, cover with a fresh change of water, and boil for an additional 20 minutes if the cod is still too salty—it should have a saltiness similar to bacon.
Drain and flake the salt cod into 1/2- to 1-inch pieces after it has been cooked and seasoned to your preference, eliminating any bones and silvery membranes. Place aside.
Heat the oil in a 12-inch skillet over medium heat until it shimmers. Cook, stirring occasionally, until onion, bell pepper, Scotch bonnet, and garlic are softened, about 5 minutes.
Cook, stirring periodically until the flakes of salt cod is cooked through, about 5 minutes.
Stir in the tomato, scallion, and thyme, and simmer for 5 minutes, or until the veggies are soft and the mixture is fragrant.

Add ackee, swirl gently to integrate (do not over-mix or the ackee will turn mushy), and simmer for 3 minutes, or until ackee is cooked through. Season to taste with salt and pepper, and serve immediately with sliced avocado.