Akee and Salt Fish, is a traditional Jamaican dish, usually made for breakfast. With fired or boiled dumplings o the side. Akee is a fruit that is native to West Africa, but it is very well known in Jamaica. It's hard to find it fresh in America, but you can find it canned in the international isle of your local grocery store or farmers market. You may have to visit a farmers market to find salt fish too.
Here's how I make mine...(I don't measure my ingredients, I just cook. I've been cooking all my life so I eyeball everything. You can adjust the ingredients to your liking).
What you'll need:
Salt fish (it will come whole, but you'll only need less than half of the fish)
1/2 a yellow onion
1/2 of a red bell pepper
1/2 of a green bell pepper
1 tsp of thyme
1 tsp of minced garlic
2 tbsp of coconut oil (or use whatever oil you prefer)
1 can of akee (you will only use half of the can)
1 scotch bonnet pepper or habanero pepper (leave whole or slice it in half)
Heat coconut oil in a pan. Add garlic, onions, scotch bonnet (or habanero) pepper, red and green peppers and stir for 3-5 minutes. Add thyme and salt fish and cook for another 5 minutes, then add akee and stir for 3-5 minutes. Simple right? Try it!
Optional ingredients: Cherry tomatoes, paprika, black pepper.