Ackee and saltfish is a traditional Jamaican dish, often considered Jamaica’s “national
dish.”

In the United Kingdom and United States, ackee and saltfish using fresh ackee is rare
and  instead it is generally made with canned ackee.
Well-prepared ackee has the texture of scrambled egg, and should not be
overcooked or mashed.

Easy to make           : 8/10
Cost of ingredients   : 3/10
Time to finish           : 8/10 

- You will need the following :

> 1/2or 1 lb Saltfish (dried or salted codfish)
> 15 fresh ackees or 1 (drained) can of ackees
> 1 onion
> 1/2 spoon of black pepper
> 3 spoon of butter
> 1/2 hot chilli pepper
> 1 sweet pepper
> 1 chopped tomato
> 1 sprig fresh thyme or 1 spoon dried thyme 

- Cooking :
.. Put the saltfish in cold water and let soak overnight (minimum 8 hours)
    changing the water several times (this removes most of the salt).
.. Put a pan of cold water on fire and let boil
.. Gently simmer the fish for about 20 minutes in the water on fire until
    the fish is tender.
.. Chop the onion,
.. Chop sweet pepper,
.. Chop chilli pepper,
.. Chop tomato. 
.. Remove the fish from water and allow to cool.
.. Remove all the bones and skin then flake the flesh of the fish.
.. Melt the butter in a frying pan and stir fry the onion, black pepper,
   sweet pepper, chilli and thyme for about 5 minutes.
.. Add the tomatoes and flaked fish and stir-fry for another 15 minutes.
.. Add the Ackee and cook until hot throughout.
.. Stir gently to avoid breaking-up or mashed the Ackee.

Serve hot

** Notes :

* You can instead boiled the saltfish and changing water often till is tender
    and less salty instead of soaking it overnight.

Enjoy & Bon Appetit .

For Another take on Ackee And Saltfish Check the Video below to give you
more inside.

**Thanks goes to nat for posting this nice recipe**

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