Ackee & Saltfish

Method

1. Soak the salt cod in cold water for 30 minutes to reduce its saltiness, then drain and flake it into small pieces.
2. Heat a pan over medium heat and add the flaked salt cod, cooking for about 5 minutes until lightly browned and fragrant.
3. Add the diced tomato and sliced pepper to the pan, stirring everything together and cooking for a further 5 minutes until the vegetables have softened.
4. While the saltfish mixture cooks, slice the avocado in half, remove the pit, and scoop the flesh into chunks.
5. Remove the pan from the heat, gently fold in the avocado chunks, and allow the residual heat to warm them through without mashing them.
6. Serve the ackee and saltfish mixture warm, ensuring the avocado remains intact for a creamy contrast to the savory saltfish.