The
Caribbean Kitchen - Recipe 029 |
|
029 -
Ackee Tree's Ackee & Saltfish
added 19
January, 2007
(Taken from the free Toronto Metro newspaper of 20 July, 2006)
|
Preparation: |
30 minutes |
Cooking: |
10 minutes |
To serve: |
2 West
Indians |
Ingredients:
1 lb. salted cod
fish
1 can ackee, drained & rinsed
1 medium sized onion
1 plum tomato |
1 sweet green pepper
1 sweet yellow pepper
1/2 scotch bonnet pepper
(chopped finely)
2 pinches of black pepper |
Method1. Boil the
salted cod fis in a pot of boiling water for about 5 minutes, then drain off hot water and
replace with slowly running cold water. Bathe this way for about 5 minutes to cool it down
and remove more of the salted taste. Drain and pick out small pieces of fish to be placed
with the ackee.
2. In a large skillet (pot) on medium heat add the onions, the tomatoes and scotch bonnet
peppers, and gently mix.
3. Add the fish and the canned ackee and the black pepper, and cook on low heat for about
5 minutes.
4. Turn the mix over once with a large spoon, serve with a floured dumpling or plantain.
|

ACCEPT PAYMENTS OVER
THE INTERNET - BUSINESS OR INDIVIDUAL

This web site is
mastered and maintained by CanDoo Creative Concepts, Toronto, Canada.
Send mail to WebMaster
with questions or comments about this web site.
All pages on this site Copyright © 1997-2008 CanDoo and respective
clients.
All Rights Reserved. Last modified: January 19, 2007 |
|
|