Jamaican Ackee and SaltFish
Ackee and saltfish is a national dish in Jamaica often served at breakfast or brunch with dumplings or served with rice and peas for dinner. The dish is believed to have originated during the...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Can opener
- Colander
- Mixing bowl
- Measuring spoon
- Paper towel
Ingredients
- 1 Canned ackee
- 1/2 pound Boneless saltfish
- 1 Diced Onion
- 1 Seeded and minced Scotch bonnet pepper
- 2 chopped Scallions
- 1 Diced tomato
- 1/2 Diced bell pepper
- 1/2 Teaspoon black pepper
- 0 Cooking oil
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