Ackee and Saltfish with Hard Food

Instructions

1. 1Place the about 450 g Salted cod in a large heavy-bottomed pot and cover with cold water. Let it soak overnight to remove excess salt. The next day, drain the cod, cover it again with fresh cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the cod is tender. Drain the cod, let it cool slightly, then remove any skin and bones and flake the flesh into bite-sized pieces.
2. 2While the cod is boiling, prepare the vegetables. Peel the 1 medium Yam and cut it into 2.54 cm cubes. Leave the 2 medium Green bananas with their skins on and cut them into 2.54 cm thick rounds. Prepare the 4 pieces Dumplings by rolling them into small balls.
3. 3In a large skillet, heat 2 tablespoons of water over medium-high heat (176.7°C / 175°C). Add the 1 medium Onion, chopped into 1.27 cm pieces, and the 1 medium Bell pepper (red), also chopped into 1.27 cm pieces. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent.
4. 4Add the 0.5 small Scotch bonnet pepper, finely minced (remove seeds and membrane for less heat if desired), and the 3 sprigs Thyme to the skillet. Cook for 1 minute more until fragrant.
5. 5Add the flaked saltfish and the 2 cans Ackee (drained) to the skillet. Stir gently to combine with the vegetables, being careful not to break up the ackee too much. Cook over medium-low heat (121.1°C / 120°C) for 5-10 minutes, allowing the flavors to meld. Stir in the 1 tsp Black pepper.
6. 6While the ackee and saltfish mixture is simmering, place the 1 medium Yam cubes, 2 medium Green banana pieces, and 4 pieces Dumplings into a separate large pot. Cover with cold water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the yam and bananas are fork-tender and the dumplings are cooked through. Drain the hard food well.
7. 7Serve the ackee and saltfish mixture hot alongside the boiled yam, green bananas, and dumplings.

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