Best pan to prepare the ackee and codfish

Image via Wikipedia

Ingredients

• 1/2  lb saltfish (dried, salted codfish)
• 2    dozens fresh ackees or 2 cans of tinned ackees
• 1    medium onion
• ½    tsp black pepper
• 3     tbsp vegetable oil
• 1    hot  pepper ( Scotch Bonnet is best )
• 1     sweet pepper
• 1     chopped tomato
• 1     sprig fresh thyme or (1/4 tsp dried thyme)
• 2     cloves of garlic
• 4     stalks escallion
• ½    tsp vinegar2    (Slices of bacon) optional)

Method

1. Wash codfish and put in a bowl.  Cover the fish with fresh cold water and Leave  to soak overnight to remove excess salt. (For fast action the fish may be cooked then flaked and wash 2-3 times to remove excess salt.)
2. If fresh ackees are used remove seed and the red pit inside the ackees
3. Boil with the cod fish in about 1 ½ quarts of water. (If canned ones) are used  then
4. Cook the fish: Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
5. Remove the fish from water and allow to cool( wash if still salt)
6. Remove all of bones and skin then flake the flesh of the fish.
7. Chop the ingredients:  the onion, sweet pepper, hot pepper, escellion, tomatoes, garlic,
8. Pour oil into frying pan put  the onion, black pepper, sweet pepper, hot pepper,   thyme  tomatoes, sauté for  about 3 minutes.
9. Add the flaked fish, the vinegar and stir-fry for another 1 minutes
10. Add the ackees ,stir lightly to distribute all the ingredients evenly and to avoid breaking ackees.

Serving: Serve with  roasted breadfruit , green bananas, fried dumplings, bread and callaloo

This will serve 4-6 individuals