Ackee & Saltfish: The National Dish of Jamaica
- 1/2 lb CEG Salted Cod Bits
- 1 can JCS Ackee (19 oz)
- 1/2 large onion chopped
- 2 tomatoes, diced
- 1 stalk escallion chopped
- 3 tbsp oil
- JCS Black Pepper to taste
Prepare in the morning for breakfast or with light provisions for lunch, or serve elegant for the evening dinner. This dish is as diverse as the culture from whence it came. Jamaicans would say "Di Dish wicked Mon!!!!"
-Soak CEG Cod bits for at least 30-40 min. For best results, soak them overnight.
-Place cod bits in fresh cold water, bring to a boil, drain, repeat, and set aside.
-Saute onions, tomatoes, and escallion.
-Add flaked cod bits to mixture. Saute briefly for flavors to blend.
-Drain ackees and stir into saute mixture. Simmer for 5 min.
Season with black pepper to taste.
-Dish is Photographed above as being served with Fried Dumplings.