Spicey and nicey the West Indian classic, provided by Bugsy from the Oxford Pub for our Quids in! Food Guide. You can find tins of ackee fruit in West Indian shops
- Spring onions, a large bunch, roughly chopped
- 2 large onions, roughly chopped
- 2 tins of ackee
- 1-2 scotch bonnet chillies (depending on how much heat you like)
- 4 large tomatoes, quartered
- 400g salt cod
- Salt and pepper to season
- 4 tbsp cooking oil (or butter if you prefer)
- Ahead of time, soak the cod in cold water for 24 hours to remove the salt. Drain the cod and rinse under the tap to make sure your cod is salt free. If you’re short of time, you can add the cod to boiling water to speed up the de-salting. Disacrd any skin or bone from your fish.
- Heat the cooking oil or butter in a large pan, when hot add the chopped spring onion and onion and chillies. Gently fry until softened
- Add the tomatoes to the pan and season with salt and pepper.
- Once the tomatoes have started to break down add the cod to the mixture, gently breaking into large pieces.
- Add the ackee to the pan taking care not to over mix to avoid breaking up the fruit.
- Serve with plain rice, or alternatively rice and peas, plantain, yam or boiled dumplings.