| 1 teaspoon black pepper |
| 1 small green bell pepper, julienne |
| 1 small red bell pepper, julienne |
| 1 can of ackee, drained |
| 1 teaspoon of a scotch bonnet pepper seeded and finely chopped |
| 1 medium onion, chopped |
| 1 medium tomato, chopped |
| 2 tablespoon of Canola or Vegetable Oil (I use olive oil) |
| 2 stalks of scallion, chopped |
| 2 cloves of garlic, chopped |
| 1 tablespoon fresh thyme leaf or dried will do |
| 1/2 pound of boneless saltfish or salted codfish |
- Put saltfish to soak in cold water for about 1 hour.
- Pour off the water; add fresh water and repeat twice.
- Add the rinsed cod to a small saucepan with 4-5 cups of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
- Cook until tender.
- De-bone and flake saltfish with a fork or your fingers.
- Heat Vegetable Oil and sauté onion; garlic; scallion; tomato; scotch bonnet pepper and sweet pepper.
- Add flaked saltfish.
- Add a can of Ackee that has been drained and rinsed.
- Add Black Pepper.
- Gently toss ingredients all together; cover and allow to stand over low heat for about 5-8 minutes.