Ingredients

• 2 cups water
• 1 can ackee or 2 cups fresh ackee
• 1/3 pound saltfish – boneless/skinless salted cod or other
• 1 medium onion sliced
• 1 habanero or scotch bonnet pepper
• 3 sprigs fresh thyme 
• 1 medium tomato cubed
• 1/4 teaspoon black pepper
• 2 Tablespoons olive oil 
• 2 scallions chopped
• 1/4 medium sweet bell pepper chopped
• 2 cloves garlic

Directions

• Bring 2 cups of water to a boil.
  
• Place saltfish in boiling water and simmer for about 20 minutes to remove salt.
  
• Drain the fish, rinse under cool water, and squeeze dry.
  
• Break fish apart into medium sized pieces.
  
• While fish is boiling, heat oil in a large sauce pan on medium heat
  
• Then add the garlic, sliced onions, and scotch bonnet pepper to the oil.
  
• Cook until the onion softens.
  
• Then add the bell pepper, scallion, black pepper, and thyme.
  
• Allow this to cook for 5 couple minutes.
  
• Then add the pieces of saltfish and cook for another 3-5 minutes.
  
• Add tomato to the sauce pan and let it warm through, 1-2 minutes.
  
• Open canned ackee, carefully add to a strainer, and rinse with cold water.
  
• Add ackee to saucepan.

#breakfast #glutenfree

Recipe submitted by Peace Corps Jamaica Staff