Saltfish cooked two ways for those who love Jamaica's national dish and others who are seeking a tasty alternative.
Prepare your saltfish by soaking it in cold water overnight so it can be re-hydrated.
When you’re ready, boil the saltfish in fresh water until it starts to froth. If boiling it more than once use fresh water every time.
When you have finished boiling the saltfish strain off all the water and rinse with cold water to cool it down.
Use your fingers to pull the saltfish apart into smaller bite size chunks and set aside.
Heat up the sunflower oil in your pot.
Add in the brown onions, scallion, garlic and if you chopped the scotch bonnet add it in now. Simmer for 5 minutes on a medium heat.
Add in the sweet peppers and saltfish and mix well.
Add in the pimento, black pepper, mixed herbs, garlic granules, bay leaves and fresh thyme and mix well
Add in some water if you want a bit of extra gravy.
Leave to simmer for 5 mins on a medium heat.
Add in your strained ackee and mix well with a fork. Be careful not to mash the ackee as it is very delicate
Leave to simmer for a further 5 mins on a low heat.
Add in chopped tomato, drizzle some olive oil and then turn off the fire and leave to rest until ready to serve.
Add in chopped sweet potato and leave to simmer on a medium heat for approx 5 mins until the potato are half way cooked through.
If necessary add in some more water, and then add in cabbage.
Leave to simmer for about 10 mins on a low-medium heat until cabbage is cooked.
Once the cabbage is cooked, mix everything together. Salt to taste. Turn the heat off and serve.