Ackee and Saltfish

INGREDIENTS :

1/2 lb. Saltfish (codfish)
1 dozen
ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil

METHOD:

- Soak Saltfish in warm water to taste.
- After soaking saltfish (codfish), place it in cold water and boil.
- Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
- Wash ackees five times
- Cover and boil until moderately soft.
- Drain, cover, and put aside.
- Pick up (flake) the saltfish and remove all bones.
- Sauté thinly sliced onions and sweet pepper rings.
- Remove half of the fried onions and peppers
- Add saltfish and the ackees, and turn the fire/stove up slightly.
- Add black pepper
- Pour in to serving plate and garnish with remaining onions and pepper slices

Rice & Peas

INGREDIENTS :

1/4 cup gungo peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
coconut milk or coconut [to make coconut milk]. Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to seperate the milk.
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METHOD:

- Wash peas and soak in 2 cups of water.
- Pour peas and water in a pot with coconut milk, garlic and put to boil.
- Cook peas until tender adding more water if necessary.
- When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion.
- Let season simmer.
- Wash rice if necessary, then add to pot. Use a fork to mix everything together.
- Cook on a low fire until done.

Mackerel Run Down

INGREDIENTS :

2 lbs pickled boneless mackerel
2 Cup Coconut Milk or 1 Can Coconut Milk
1 Cup Water
1 Large Onion, chopped fine
2 Garlic cloves, crushed
2 Stalks Escallion, chopped fine
2 Large Tomatioes, chopped fine
4 Sprigs Thyme
1 Scotch Bonnet Pepper, chopped fine (Optional)
1 tbsp Vinegar
Salt
Black Pepper

METHOD:

- To remove some of the salt from the mackerel, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.)
- Drain water of the mackeral and cut into small pieces.
- Combine milk and water in a frying pan and boil until it looks oily.
- Add the markeral and cover the pot. Cook for 10-12 minutes on medium heat.
- Add and stir the onion, garlic, escallion, tomatoes, scotch bonnet pepper, thyme and vinegar.
- Add Salt and Pepper to taste
- Lower the heat and simmer for 10 minutes.
- Serve with green bananas, yam, roast breafruit and dumplings, if available.

Johnny Cakes

INGREDIENTS :

4 cups flour
2 teaspoons baking powder
1.5 teaspoon salt
1/2 cup butter or margarine
1/2 cup cold water
1 cup vegetable oil for frying

METHOD:

- Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms marble-sized doughballs. Add the water 1 teaspoon at a time, just enough to bring the dough together with a firm consistency.
- Heat oil in a heavy bottomed frying pot over medium-low heat until hot
- Break off pieces and Form the dough into slightly flattened biscuits, about 2 inches across. - On a lightly floured surface, knead the dough well, for about five minutes.
- Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden--(Approx about 2- 3 minutes)
- Remove the Johnny cakes with and drain on a paper towels to absorb the extra vegetable oil.
- Johnny cakes are usually served for breakfast with Bully Beef or Ackees. (Serves 6)