Ackee is a fruit and probably one of the most expensive imported Caribbean foods. It has an amazing silky texture, bright yellow colour and there’s nothing else like it
1. Rinse the salt cod in warm water to dissolve the salt, then put into a pan and cover with warm water. Bring to the boil and boil for about 5 minutes until the salt dissolves. Drain and rinse again, then gently break up the salt cod into 2cm / ¾ inch-sized pieces.
2. Heat 100ml / 3 ½ fl oz of the oil in a duchy or large casserole dish for a couple of minutes. Tip in the vegetables, cover and cook very gently for 10 minutes. Add the spicy tomato ketchup and cook for a further 3 minutes.
3. Heat the remaining oil in a frying pan, add the salt cod and cook for 5 minutes, then turn over and cook the other side.
4. Drain 5 tbsp of the oil and juices from the vegetables.
I like to chop my vegetables small so that the saltfish is the most important part – it's not vegetable stew.
5. Remove the salt cod from the pan and break it up into chunks. Add to the vegetables in the duchy.
6. Season with black pepper and add the drained ackee. Cover, but leave a small gap so you can pour off 50ml/2 fl oz of the liquid if you need to – the finished dish should not be very runny. Leave to cook gently for a further 5 minutes until the ackee is tender and the flavour of the black pepper comes through.
© Levi Roots' Reggae Reggae cookbook
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