Caribbean Heat

So hopefully I'm not being over optimistic by saying we're finally seeing the beginnings of spring. I decided this week that featuring a recipe from the Caribbean would encourage the sun to stick around. My bank account tells me that a trip to Jamaica isn't in the cards for this season, but this got me half way there. Here's some soul food from a good friend. Ackee and Saltfish is a, if not THE, Jamaican national dish. Rightfully so.

Here's what you need:

- 1 tin of ackee fruit, drained (your country may not import the fresh fruit)

- 1 tin or package of saltfish - for packaged saltfish, soak the fish in water overnight to remove the salt. If still salty, boil in water for 20 minutes. Break the fish into canned tuna-sized chunks, careful to remove any bones 

- 1 onion and 3 cloves of garlic, diced

- 1 tomato, seeded and diced

- Black pepper and thyme (1 tsp. dried or 1 sprig)

- Vegetable or peanut oil

- Jamaican hot sauce

* Start by lightly cooking the onion and thyme in a tablespoon or so of oil

* Add the seeded tomato and saute lightly - the inner meat of the tomato adds too much liquid to this

* Add the diced garlic and continue to cook

* Season with black pepper and cook for another minute

* At this point you're ready to add the saltfish and saute further

* Add the drained ackee fruit, being careful to stir gently as to not break up the fruit

* Season further with black pepper and hot sauce to taste

GG