A cross-cultural masterpiece serving traditional ackee and saltfish over a bed of spicy jollof rice.
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Boil the saltfish in water for 20 minutes, drain, and repeat to remove excess salt; flake into small pieces and set aside.
Blend the tomatoes, red bell peppers, one onion, and scotch bonnets until smooth to create the Jollof base.
Heat oil in a heavy-bottomed pot, sauté the second sliced onion until translucent, then fry the tomato paste for 5 minutes until it darkens.
Pour in the blended puree and cook down on medium heat for 15 minutes until the oil separates from the sauce.
Stir in the washed rice, chicken stock, and thyme; cover with foil and a tight lid, simmering on low heat for 30 minutes until the rice is tender and smoky.
In a separate skillet, lightly sauté the flaked saltfish with a bit of oil and paprika for 3 minutes to develop texture.
Gently fold the ackee into the saltfish skillet, being careful not to break the delicate fruit, and heat through for 5 minutes.
Plate the vibrant Jollof rice as a base and top with the buttery ackee and saltfish mixture, garnishing with fresh thyme.
