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Ingredients:
-cooking oil
1 small onion
1 dozen of ackees
1 small red sweet pepper
1 teaspoon of black pepper
1/2 lb. of saltfish (codfish)
3 slices of hot scotch bonnet pepper
METHOD:
Soak the Saltfish in warm water to taste.
After soaking the saltfish (codfish), put
it in the cold water and boil.
Clean the ackee. Remove the seeds and all
traces of interior red pit from the ackees.
Wash ackees five times Cover and boil till
its moderately soft. Drain, cover, and put
aside.
Pick up (flake) the saltfish and remove all
bones. Saut� thinly sliced onions and sweet
pepper rings.
Remove half of the fried onions and peppers.
Add saltfish along with the ackees, and turn
the fire the stove up slightly.
Add the black pepper and pour in to serving
plate and garnish with remaining onions and
pepper slices.
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