This is a classic of Jamaican cuisine, popular in the Caribbean.
Ackee – the only part of this bright red fruit that is edible is the creamy-colored aril, which looks a bit like scrambled egg. Ackee has an interesting texture and a subtle flavour.
450 gr salt fish
2 tbsp butter
2 tbsp vegetable oil
2 garlic cloves
225 gr tomatoes
1 mild to hot chilli
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp allspice
1 spring onion
540 gr can ackee
Place the salt cod in warm water. Leave to soak till the salt runs out changing the water several times.
Put the salt cod in a sauce pan, cover with cold water and bring it to boil. Remove the fish and allow to cool. Remove and discard the bones and skin, then flake the fish and set aside
Heat the butter and oil in a large frying pan over moderate heat. Add the onions and garlic and saute for 5 minutes.
Add the tomatoes and chilli pepper and cook gently for another 5 minutes.
Add the salt fish, black pepper, thyme, allspice and chopped green onion.
Stir to mix and add the ackee, stirring gently not to crush them