Jamaican Cookery

Ackee and saltfish seasoned rice

If you're looking for a comforting, authentic Jamaican dish, this ackee and rice recipe is a must-try. Tender ackee and flaked salt fish are simmered in rich coconut milk and seasoned to perfection. It's a true taste of Jamaica that's easy to make at home!

Ingredients:

• 1 dozen ackee (seeds removed and cleaned)

• 1½ lb. rice (washed and set aside)

• ¼ lb. salt fish (cod fish)

• 1 cup coconut milk

• 1 stalk scallion (minced)

• ½ scotch bonnet pepper (seeds removed and minced)

• ½ onion (minced)

• 1 teaspoon black pepper

• 1 tablespoon margarine

Instructions:

1. Soak the salt fish in water for 10 minutes. Drain, then boil it for another 10 minutes to remove excess salt. Rinse with tap water, flake the fish, and set aside.

2. In a separate pot, boil the cleaned ackee in water until tender. Drain carefully and set aside.

3. In a large pot, add the coconut milk, minced scallion, scotch bonnet pepper, onion, and black pepper. Stir and simmer over low heat for about 5 minutes.

4. Add the washed rice and margarine to the pot. Stir gently to combine with the coconut milk mixture.

5. Cover and cook the rice over low heat until all the liquid is absorbed and the rice is fully cooked.

6. Gently fold in the cooked ackee and flaked salt fish. Stir lightly to avoid breaking up the ackee too much.

7. Serve hot and enjoy your homemade Jamaican ackee and rice!