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Ackee and saltfish

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  • 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

For the callaloo

  • 100g/3┬Żoz 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

To serve

  • ready-made hot Jamaican sauce, to serve
  • 3 tomatoes, roughly chopped