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Population: 2,700,000
Land Area: 4,244 sq. mi.
National Dish:
Ackee & Salt Fish
Ackee is a pear sized fruit, when prepared it resembles scrambled eggs, salt fish is boiled to extract most of the saltiness. Seasoned well and served mainly as a breakfast meal.
Recipe for Ackee & Salt Fish


2 Cans of ackee, drained
1/4 lb boneless codfish
1/2 cup vegetable oil
1 onion, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper sliced
2 small tomatoes, chopped
3/4 teaspoon tomato paste
1/2 sweet green pepper sliced
1/2 sweet red pepper sliced
1/4 teaspoon black pepper
Pinch of seasoning salt


Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.
Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, and green peppers. Stir for a few minutes.Let it saute for approximately 5 minutes. Add the cod. Stir. Simmer for 5 minutes, then add the 2 cans of drained ackee, seasoning salt & black pepper. Do not stir because this will cause the ackees to break up. Cook for 3 more minutes under medium fire.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes. Serve hot. Serves 6 Adults
This recipe is presented courtsey of G's Homestyle Restaurant, visit them for a full course fix up if you don't get it right.

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