The Best Jamaican Ackee And Saltfish Recipe

INGREDIENTS YOU NEED
½ pound of deboned codfish (also know as salt fish)
12 buds of ackees
1 onion diced finely
1 dash black pepper
½ teaspoon of thyme leaves
1 clove garlic diced finely
1 scotch bonnet pepper diced (don not include the seeds)
2 bell peppers (1 red and 1 green)
¼ cup of vegetable cooking oil
HOW TO PREPARE
First you need to soak cod fish in fresh water to dilute the salted taste. To speed up the process you can boil the cod fish for about 5 minutes. It is imperative that you clean the ackees by washing, removing the seeds and the red pith in the ackee bud as the pith is very toxic. Wash the ackees well and place in a boiling pot and boil the ackees until they are relatively soft. Drain the water off the ackees and set aside. Remove the cod fish from the water and flake until small bits remain. Place all dry ingredients (except black pepper) in a sauce pan with a small amount of oil and sauté well. Remove some of the dry ingredients the add both ackees and cod fish. Saute for another 3 – 5 minutes then return the onions taken out earlier. Once cooked serve with Johnny cakes (otherwise known as fried dumplings), breadruit and or boiled bananas.

Jerk And Barbeque Jamaican Recipe - Jerk BQ

A perfect blend of Jamaican jerk recipe and ordinary barbeque recipe delivers a great and unique taste. If you would like to test this recipe then try it out its absolutely delicious to the last bite.
JERK-BQ CHICKEN
A landmark recipe using both the renowned jerk and barbeque recipes
INGREDIENTS
3 lb Chicken wing drums
¼ cup coarsely chopped garlic
2 stalks escallion chopped finely
½ tsp allspice (pimento)
¼ cup onion minced
1 tsp curry powder
¼ tsp chopped scotch bonnet pepper
1 tbsp brown sugar
¼ tsp salt
3 tbsp Jamaican jerk sauce
½ cup coconut milk
2 garlic cloves minced
2 stalks escallion minced
½ cup vinegar
½ cup ketchup
½ tbsp brown sugar
3 stalks lettuce
2 twigs parsley
PREPARATION
Preparing the marinade ingredients* in a blender until smooth. Marinate chicken and refrigerate overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished lettuce and parsley.
DIPPING SAUCE:
Use other dry ingredients combine with ketchup, vinegar and other dry ingredients and place in blender. Remove and then bring the mixture to a boil and then serve with drums.