Jamaican Cookery News

Ingredients

2 dry coconut

2 lb. salt mackerel (pickled)

1 small onion (sliced)

1 scotch bonnet pepper (green)

1 stalks scallion

1 small tomato (sliced)

Method

Soap mackerel in warm water for one hour to remove excess salt. Reap the process one more time if the mackerel is still very salty. Drain mackerel and cut into small pieces.

Remove hard covering from dry coconut, grate or blend then squeeze juice. Boil coconut in a deep pot until it look like custard and oil. Add the mackerel , cover and cook for ten minutes on low heat. Add scallion, onion,pepper, tomato, garlic. Stir, cover all to simmer on low heat for eight more minutes.