Jamaican Sunrise Delight

Ingredients

• 2 cups (400g) salted codfish, soaked and flaked 2 cups (400g) salted codfish, soaked and flaked
• 2 cups (400g) ackee, drained and rinsed 2 cups (400g) ackee, drained and rinsed
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat.
2. 2.
   Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Add the flaked salted codfish to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, scotch bonnet peppers, thyme leaves, black pepper, paprika, and allspice. Cook for an additional 2 minutes.
5. 5.
   Gently fold in the drained ackee and Worcestershire sauce. Be careful not to break up the ackee too much.
6. 6.
   Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste and garnish with fresh parsley.
8. 8.
   Serve hot with steamed rice or traditional Jamaican dumplings.

Treat your ingredients with care...

• Salted codfish — Soak the codfish in water overnight, changing the water several times to remove excess salt. After soaking, rinse the fish thoroughly before using in the recipe to ensure a milder flavor.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the vegetables in coconut oil instead of vegetable oil.
• Adjust the amount of scotch bonnet peppers according to your spice preference. For a milder version, remove the seeds before mincing.
• Serve Jamaican Sunrise Delight with a side of fried plantains for a delicious sweet and savory combination.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• For a heartier meal, serve Jamaican Sunrise Delight with boiled yams or Jamaican rice and peas.

Serving advice

Jamaican Sunrise Delight is best served hot, straight from the skillet. It pairs perfectly with steamed rice or traditional Jamaican dumplings. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation of Jamaican Sunrise Delight, serve it in a vibrant colored bowl or on a banana leaf for an authentic touch. Sprinkle some additional chopped parsley on top for added visual appeal.