Breakfast close-up.
This morning I prepared a special international breakfast, salt fish and ackee, regarded (according to what I read) as one of Jamaica’s national dishes, one frequently served at breakfast. Salt fish is salt-dried cod. Ackee is a fruit native to West Africa, related to lychee. Because parts of the fruit of the plant can be toxic, even deadly, the USA prohibits its import. An exception has been granted to a small number of companies on a “green list” that have demonstrated they have food safety controls in place to ensure that only properly ripened ackees, without seeds or rind, are included in finished products.
The ingredients are salt fish, ackee, tomatoes, onions, scallions, bell pepper, habanero pepper, garlic, ground black pepper, garlic, fresh thyme, and a smidgen of olive oil. I soaked the salt fish in water overnight, and then rinsed it and boiled it, and then I rinsed it again and squeezed it dry before removing the bones, a few of which I missed. While the fish was boiling, I diced/prepared the veggies, etc. Once everything is ready, it only takes about 15 minutes to cook from start to finish. The ackee goes in last, on top; the recipes I’ve read advised not to stir once the ackee is in the pot, because it will fall apart. It’s good advice and I’m glad I followed it.
Salt fish, boiling. Then, remove the bones.
Some of the ingredients being prepared.
Everything ready to be put on the stove.
A can of ackee, ready for this morning’s breakfast.
The finished dish, ready to eat.
