By Natasha, for Black History Month

Recipe submitted by Natasha, Directors Assistant and Project Support at London College of Fashion.

"It's my favourite Jamaican dish. It is relatively healthy and colourful and has an interesting origin story."

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

INGREDIENTS

• 2 canned ackee
• 1lb saltfish
• 1 onions (sliced)
• 1 small tomato (diced)
• 1 sweet bell pepper
• 1 stalk scallions (chopped)
• 2 sprig thyme
• 1/4 Scotch bonnet pepper (seeds removed)
• 1/2 tsp black pepper
• 2 tbsp cooking oil 

METHOD

1. Soak the saltfish for a minimum of 2 hours in cold water, then drain. 
2. In a saucepan, place the saltfish and cover with fresh water. Put to boil on medium heat for 15 minutes. 
3. Remove from the heat and pour away the hot water. Wash the fish in cold water to cool. 
4. Remove the fish skin and debone the saltfish. Flake and set aside. 
5. On medium heat, heat the oil in a skillet and add onions, thyme, tomato, sweet pepper, Scotch bonnet pepper and scallions and sauté for 3 minutes. 
6. Add the flaked saltfish and cook for a further 3 minutes.
7. Add the ackee, lower the heat and let it simmer for 10-15 minutes. 
8. Add the black pepper, turn the heat off and serve. 

Contact:

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