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Ingredients
455g saltfish, soaked overnight in cold water;
2 x 540g tin Jamaica Sun Ackee, drained;
4 tbsp butter;
3 onions, chopped;
½ tsp cayenne;
1 tsp Tropical Sun Garlic Granules;
1 green and red capsicum, sliced;
2 sprigs thyme;
6 spring onions, finely chopped;
a few dashes of Jamaica Sun Jamaican Hot Pepper Sauce;
¼ tsp Tropical Sun Ground Pimento;
1 x 400g tin chopped tomatoes.
Preparation
Cook fish in fresh water until tender. Remove bones and flake into small pieces. Heat butter in a pan and simmer onions, cayenne, garlic, capsicum, thyme, spring onions, hot pepper sauce and pimento until the vegetables are tender. Add tomatoes, fish and ackee. Cook for about 30 minutes. Season with salt and pepper. |
