NUTRITION

SERVINGS

INGREDIENTS

3.5 oz salted cod

0.25 cup canned ackee

0.25 tbsp coconut oil

0.5 medium yellow onion

2 cloves garlic

1 stalk scallion

0.5 medium red bell pepper

1 medium plum tomato

0.25 tsp black pepper

0.25 whole scotch bonnet pepper

2 sprigs fresh thyme

PREPARATION

• 1

  Place the salted cod in a pot of water and boil for 15 minutes, then drain and repeat with fresh water to remove excess salt.

• 2

  Drain the fish, let it cool slightly, and use your fingers or a fork to flake it into small bite-sized pieces, removing any skin or bones.

• 3

  Heat the coconut oil in a large skillet over medium heat.

• 4

  Add the sliced onion, minced garlic, chopped scallion, and sliced bell pepper to the skillet and sauté until the onion is translucent.

• 5

  Stir in the chopped tomato, thyme sprigs, and the finely minced scotch bonnet pepper, cooking for another 3 minutes.

• 6

  Add the flaked saltfish and black pepper to the pan, tossing gently to combine with the aromatics.

• 7

  Carefully fold in the drained ackee, taking care not to over-stir so the delicate fruit remains in large, yellow chunks.

• 8

  Cover the skillet and simmer on low for 5 minutes until the ackee is heated through and the flavors are perfectly melded.