Recipe by Krystal-Belle
This is a traditional Jamaican/West Indian breakfast dish that's probably my absolute favorite. My grandma used to cook this on Sunday mornings with fried dumplings, plantains, and callaloo (similar to collard greens). One taste and I'm sure you'll fall in love too! (cook time does not include soaking the fish, which should be at least two hours or longer until it begins to flake apart)
- 6 ounces salt cod fish, flaked apart
- 1 small onion, sliced thin
- 6 ounces stewed tomatoes, drained
- 1 teaspoon black pepper
- salt (to taste)
- 6 ounces ackee, cleaned and seeded (fresh or canned)
Directions See How It's Made
- Heat oil in a large frying pan on medium high heat (the oil should be enough to just coat the bottom of the pan).
- Once oil is heated, add in onions. When they start to get soft, add tomatoes, black pepper, and ackee.
- When ackee just starts to get soft, add in fish and salt if necessary. You may not need to add salt because of the fish which is cured in salt, however, by soaking it, some of the salt flavor (actually most of the salt flavor) is lost.
- Once fish is clear and cooked through, and the ackee is fork-tender (it should break apart when pierced with fork, but not be really mushy), then your breakfast is done! Serve with ripe fried plantains and fried dumplings for a real treat.