Ackee and Saltfish Scramble with Chickpea Flour

Ingredients

• about 450 g Salt Cod
• 1 can Ackee
• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 1/4 small Scotch Bonnet Pepper
• 2 tbsp Coconut Oil
• 1 tsp Thyme
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak salt cod in water for at least 4 hours, changing the water frequently. Boil for 15 minutes, then flake.
2. 2In a bowl, whisk together chickpea flour and water until smooth. Let it rest for 10 minutes.
3. 3Dice onion and bell pepper. Finely chop Scotch bonnet pepper (use gloves).
4. 4Sauté onion and bell pepper in coconut oil until softened.
5. 5Add flaked salt cod and cook for 5 minutes.
6. 6Pour chickpea flour mixture into the pan. Cook, stirring constantly, until it thickens and resembles a firm scramble.
7. 7Gently fold in ackee, thyme, and black pepper. Cook for another 2 minutes.
8. 8Serve hot.

Substitutions

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