Saltfish and Ackee Scramble with Plantain

Ingredients

• 1 cup Salted Cod (Saltfish), de-salted
• 1 can Ackee, canned or fresh
• 0.5 cup Onion, chopped
• 0.5 cup Bell Pepper (any color), chopped
• 0.25 teaspoon Scotch Bonnet Pepper, minced (optional)
• 2 cloves Garlic, minced
• 0.25 teaspoon Black Pepper
• 2 tablespoons Cooking Oil (Coconut or Vegetable)
• 2 each Plantains, ripe

Instructions

1. 1To prepare the 1 cup Salted Cod (Saltfish), place it in a bowl and cover it completely with cold water. Soak the saltfish for at least 4 hours, changing the water every hour to remove excess salt. After soaking, drain the saltfish thoroughly and shred it into small, flake-like pieces using your fingers or a fork.
2. 2Drain the 1 can Ackee completely. Heat 1 tablespoon of the 2 tablespoons Cooking Oil (Coconut or Vegetable) in a 12-inch skillet over medium heat (350°F / 175°C). Add the 0.5 cup chopped Onion and the 0.5 cup chopped Bell Pepper to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. 3Add the 2 cloves minced Garlic to the skillet and cook for 1 minute more, stirring constantly, until the garlic is fragrant. Immediately add the prepared 1 cup Salted Cod (Saltfish) and the drained 1 can Ackee to the skillet. Gently stir to combine them with the sautéed vegetables.
4. 4Sprinkle the 0.25 teaspoon Black Pepper and the 0.25 teaspoon minced Scotch Bonnet Pepper (if using) over the mixture. Continue to cook the saltfish and ackee scramble for 8 to 12 minutes over medium heat, stirring occasionally, until everything is heated through and the ackee is tender.
5. 5While the scramble cooks, slice the 2 ripe Plantains diagonally into 1/2-inch thick pieces. In a separate non-stick skillet, heat the remaining 1 tablespoon of Cooking Oil (Coconut or Vegetable) over medium-high heat (375°F / 190°C). Carefully place the sliced plantains into the hot oil in a single layer.
6. 6Fry the plantains for 3 to 5 minutes per side, until they are golden brown and caramelized. Remove the fried plantains from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the saltfish and ackee scramble immediately alongside the fried plantains.

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