Ackee and Saltfish

As tradition built it

Serves 4. About 30 minutes, plus soaking the saltfish.

Ingredients

• 300 g dried salted cod
• 1 tin ackee, drained
• 1 onion, sliced
• 1 red pepper, sliced
• 2 tomatoes, chopped
• 2 spring onions
• 1 scotch bonnet, finely chopped
• 2 tbsp vegetable oil
• to taste black pepper

Method

1. Soak the saltfish in cold water, changing it two or three times, at least 8 hours or overnight, to draw out the excess salt.
2. Poach the soaked fish in fresh water 10 to 15 minutes, until tender, then drain, cool, and flake, discarding any skin and bone.
3. Fry the onion and pepper in oil until softened, 4 to 5 minutes.
4. Add the tomato, spring onion and scotch bonnet, and cook a further 3 minutes.
5. Stir in the flaked saltfish, and cook 2 minutes.
6. Gently fold in the drained ackee, taking care not to break up the fruit, and warm through 2 to 3 minutes.
7. Season with black pepper, and serve with fried dumpling or breadfruit.

What a modern chef changes

The saltfish's texture respected properly, and the tinned ackee treated with the same care as any delicate ingredient.

Kit note, not tied to a numbered rung.

Method

1. Poach the saltfish at a bare simmer, never a rolling boil, since a hard boil toughens the fish and drives out flavour along with the salt.
2. Fold the ackee in at the very last moment, off direct heat, since tinned ackee is already fully cooked and needs only warming through, not further cooking, if it is to hold its own soft, distinctive texture rather than collapsing into the pan.
3. Reserve a portion of the fried onion and pepper separately, uncooked further, to scatter on top at the end, for a dish with real texture contrast rather than everything cooked down to one uniform softness.