Jamaican Ackee and Saltfish Stew with Festival Rice

Ingredients

• 540 g tinned ackee
• 300 g salt cod (saltfish)
• 300 g long-grain white rice
• 4 spring onions
• 1 red pepper
• 1 white onion
• 3 clove garlic cloves
• 3 fresh thyme
• 1 whole scotch bonnet chilli
• 3 tbsp vegetable oil

Method

1. 1

   Soak the salt cod in cold water for at least 20 minutes, changing the water once. Drain, bring to the boil in fresh water and simmer for 10 minutes. Drain, cool slightly and flake the fish, discarding any bones and skin.

2. 2

   Heat the oil in a wide pan over medium heat. Cook the diced onion, sliced spring onions and red pepper for 5 minutes. Add the crushed garlic, thyme and whole scotch bonnet and cook for 2 minutes.

3. 3

   Add the flaked saltfish and stir to combine, cooking for 3 minutes.

4. 4

   Gently fold in the drained ackee, taking care not to break it up too much. Cook for 3 minutes until heated through. Remove the scotch bonnet. Season with black pepper (avoid extra salt as the fish is naturally salty).

5. 5

   Cook the rice in salted water according to packet instructions.

6. 6

   Serve the ackee and saltfish stew on a bed of white rice.