Breadfruit Stuffed with Salt Fish aud Ackee
1 pound salt-fish (dried salt cod fillet)
2 dozen fresh ackees, or 19-ounce can ackees
4 ounces salt pork, cut in cubes
1 large onion, finely chopped
1 breadfruit, peeled, or I-pound, 10-ounce can breadfruit, mashed
Soak the fish in cold water; the length of time will depend on the
hardness and saltiness of fish. Drain, and cook in fresh cold
water. Simmer until tender, adding fresh ackees 15 minutes before
the fish is done. Drain. Fry the salt pork in a large skillet
until all the fat is rendered out. Add the onion and saute until
tender. Flake the salt fish and add to the skillet with the cooked
ackees. If using canned ackees, drain and add them at this point.
Cook until heated through.
If using fresh breadfruit, rub the breadfruit with butter and wrap
in aluminum foil. While fish is cooking, bake breadfruit in a 350
oven until tender, about 45 minutes. Allow to cool a little.
Remove the core and, if necessary, a little of the flesh from the
stem end. Stuff with the salt fish-ackee mixture. Rub more butter
on the outside and return to the oven for about 15 minutes, or
until heated through. If using canned breadfruit, line a buttered
casserole with the mashed breadfruit, fill with the salt fish-ackee
mixture, and top with more breadfruit. Dot with butter and bake
in a 350 oven for 15 minutes. Serves 6.
Note: Salt Fish and Ackee can be varied, if it is served alone, by
cooking a chopped hot red pepper and 1-2 chopped tomatoes with the