Ackee and Saltfish

Ackee and Saltfish is Jamaica’s national dish and a favourite for breakfast or brunch. Ackee is a fruit that went on a trans-Atlantic journey with enslaved Africans from Ghana.

Saltfish is a centuries old way of making sure that cod doesn’t spoil.

In the Curse of Gluttony, Ivy Kelly is a Caribbean force of nature. Mother to Danny Kelly, our professional criminal. She believes that God is the only path to righteousness. Every week she insists that comes round to eat and receive his weekly sermon.

Ingredients

225g of Salt Cod2bsp of oil

½ of a white onion

½ of a green bell pepper

2 x Spring onions, chopped

1 x whole tomato, chopped

2 sprigs of fresh Thyme

400g Canned Ackee

Salt and Pepper

Fresh sliced avocado

1.      Rinse the salt cod under cold water. Cover with fresh cold water and leave to soak overnight. Drain the code and remove the water.

2.      Transfer the cod to a pan and add fresh water, then cook for 40 minutes. Drain the water and replace with fresh water, boiling for an extra 20 minutes.

3.      Flake the fish in to one-inch pieces and set aside.

4.      In a pan heat the oil and add onion, pepper, chilli and garlic for about 5 minutes.

5.      Add the flaked fish and heat through.

6.      Add the tomato, spring onion and thyme mixing it all through. Add the ackee and cook through. Make sure that you don’t over stir.

7.      Serve covered with freshly sliced ripe avocado.

Ivy Kelly likes to serve this with pitchers of home-made ginger beer, spiked with Ginger.