CARIBBEAN CUISINE

ACKEE & SALTFISH OR CODFISH - Serves 4

INGREDIENTS

(450 G) 1 lb saltfish, boned
24 ackee pods or 2 cans ackee, drained
4 slices bacon or sausages (optional), cut into julienne strips
2-3 spring onions (escallions), chopped
Half a Scotch bonnet pepper (or to taste), deseeded and chopped
1 teaspoon finely chopped garlic
1 teaspoon fresh thyme leaves
1 tablespoon fine chopped fresh parsley
2 plum tomatoes, deseeded and chopped
Freshly ground black pepper and salt
1 tablespoon each of finely chopped fresh parsley and chives, to garnish

DIRECTIONS

1. Soak the saltfish in cold water for a couple of hours, then drain. Place it in a pot and cook for about 20 minutes, or until it flakes wasily when tested with a fork.

2. Flake the saltfish and remove the skin and bones.

3. Remove the ackees from their pods, remove the red membranes and blanch the flesh for 3-4 minutes - do not overblanch as they will disintegrate and become mushy. Drain and set aside.

4. Fry the bacon or sausage. Add the onions, spring onions (escallions) Scotch bonnet, garlic, thyme and parsleyand cook for 5 minutes, or until the onions are transparent.

5. Stir in the saltfish, ackees and tomatoes (be careful not to break up the ackees). Cook over a low heat for about 2-3 minutes until all the ingredients are warmed through.

6. Reheat the soup and pout it into 4 warm soup bowls. Decorate with red, yellow and green peppers and serve with garlic dough bread.