Ackee and Saltfish

Steps

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1. 1
   Prepare the ackee by removing the black seeds and keeping the bright yellow flesh. Boil until tender and set aside.
   ▶ ≈0:26
2. 2
   Prepare the saltfish using bone-in fish for better flavour. Boil and mince the fish, then set aside.
   ▶ ≈0:54
3. 3
   Prep all the seasonings: chop the tomatoes, onions, bell peppers and garlic; prepare Scotch bonnet pepper pieces; strip the leaves from fresh thyme.
   ▶ ≈1:15
4. 4
   Add a modest amount of cooking oil to a pot—not too much, as you don't want the ackee and saltfish swimming in oil. Coconut oil is also suitable.
   ▶ ≈1:35
5. 5
   Sauté the tomatoes, onions, bell peppers, garlic, Scotch bonnet pepper and thyme for about 2 minutes until fragrant.
   ▶ ≈1:48
6. 6
   Add the minced saltfish to the pot and cook for 2 to 3 minutes, allowing it to absorb all the lovely flavours from the seasonings.
   ▶ ≈2:05
7. 7
   Season with black pepper. Add it now rather than later, since you'll want to avoid excessive stirring once the ackee is added.
   ▶ ≈2:24
8. 8
   Gently fold in the cooked ackee. Since ackee is quite fragile, stir lightly just twice and give the pot a shake, then cook for 3 more minutes.
   ▶ ≈2:36
9. 9
   Serve and enjoy. Traditionally accompanied by Jamaican fried dumplings for the complete experience.
   ▶ ≈2:55