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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Ackee and saltfish (cod)
Contributed by: Pamela Bridges
  • 1 lb. dried saltfish (cod)
  • 1 large onion
  • 1 large green pepper
  • 1 large tomato
  • 1 small Scotch bonnet pepper (cayenne pepper or chili pepper)
  • 2 pieces of fresh thyme or 2 tsp. of dried thyme
  • 2 scallions (optional)
  • 2 cloves garlic (optional)
  • 3 TBS olive oil or cooking oil
  • 32-oz. can of ackee (available in Asian or Caribbean markets)
Soak saltfish in cold water over night for about eight hours. Drain. Bring water to a boil in a pot. Boil saltfish half an hour. Drain. Separate saltfish into small pieces. Put to the side. Chop onion, green pepper, tomato, scotch bonnet pepper (cayenne pepper or chili pepper), thyme, scallions and garlic. Mix together and saute in oiled pan four to five minutes. Add saltfish and saute another 15 minutes. Drain ackee and remove from can. Add to saltfish mixture and simmer another ten minutes. Serve with boiled green bananas or fried dumplings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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