- 2 tbsp oil, for frying
- 1 onion, finely chopped
- 1 red pepper, seeds removed, chopped
- 1 green pepper, seeds removed, chopped
- 1 scotch bonnet chilli, seeds removed, chopped
- 450g/1lb salt cod, soaked in water overnight (water changed several times)
- 450g/1lb canned ackee, drained
- 1 tbsp fresh thyme leaves
- pinch black pepper
- 100g/3½oz butter
- 400g/14oz callaloo (substitute with fresh spinach leaves if unavailable)
- 1 tsp freshly grated nutmeg
- salt and freshly ground black pepper
- 3 tomatoes, seeds removed, chopped
- ready-made hot Jamaican sauce, to serve
- 3 tomatoes, roughly chopped
- Heat the oil in a large frying pan. Add the onion and the red and green peppers and fry over a medium heat for 4-5 minutes, until softened.
- Add the chilli and stir well.
- Drain the salt cod of its soaking water and rinse with fresh water. Pat the cod dry, then add to the pan of fried peppers and onion.
- Add the ackee and fry for 5-6 minutes, until the cod and ackee are cooked through. Break the cod up with a wooden spoon as it cooks.
- Add the thyme and a little black pepper, to taste, and stir.
- For the callaloo, melt the butter in a separate pan over a medium heat. Add the callaloo and cook until the callaloo has wilted down.
- Add the nutmeg and season well with salt and freshly ground black pepper.
- To serve, place the salt cod and ackee mixture into the centre of a large serving dish.
- Serve the callaloo around the cod and ackee and drizzle, to taste, with some hot Jamaican sauce and garnish with the chopped tomatoes.