Instructions

• To make the ackee and saltfish, begin by heating vegetable oil in a skillet over medium heat. Add onions, garlic, bell pepper, and thyme. Cook until onions are translucent. Add flaked saltfish to the skillet, then stir and cook for about 5 minutes. Add diced tomatoes and cook until softened.
• Gently fold in the ackee, taking care not to break it apart. Cook for an additional 2 to 3 minutes. Season with salt and black pepper to taste. If using scotch bonnet pepper, add it whole for flavor without too much heat. Remove it before serving.
• Next, cook the rice and peas. Rinse the rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, kidney beans, chopped onion, minced garlic, green onions, thyme, allspice, salt, and black pepper.
• Add enough water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until rice is cooked and liquid is absorbed. Stir occasionally to prevent sticking.
• Once the rice is cooked, fluff it with a fork and serve hot with the ackee and saltfish.