Ackee and saltfish prepared with a base of red palm oil and locust beans for an earthy depth.
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Soak the salted cod in cold water overnight, or boil it in three changes of water for 15 minutes each to remove excess salt.
Flake the cooked cod into bite-sized pieces, ensuring all bones and skin are removed and discarded.
Heat the red palm oil in a large skillet over medium heat until it becomes clear and liquid, being careful not to let it smoke.
Add the sliced onions, bell peppers, and fermented locust beans (iru) to the oil, sautéing until the onions are translucent and the iru releases its earthy aroma.
Stir in the minced garlic, scotch bonnet pepper, and thyme sprigs, cooking for another 2 minutes to infuse the oil.
Gently fold the flaked saltfish into the aromatic base, ensuring the fish is well-coated in the red palm oil and spices.
Add the drained ackee and black pepper, then cover the pan and simmer on low heat for 5 minutes; do not stir vigorously to avoid breaking the delicate ackee.
Garnish with chopped green onions and serve hot with boiled green bananas, yam, or fufu.
