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Traditional Ackee and Saltfish - Jamaica's National Dish - cooked the Rummanco way.

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INGREDIENTS:
1 white onion, chopped;
2-3 scallions (spring onions), chopped;
2-3 cloves of fresh garlic, chopped;
1 small scotch bonnet pepper, finely diced;
1 red & 1 green (bell) pepper, chopped;
1 large, or 2 medium or 8 cherry tomatoes; chopped;
1 tablespoon/springs of fresh or dried thyme;
1/2 or 1 teaspoon each of all purpose seasoning, course black pepper and smoked paprika;
1 tablespoon of ketchup (if tomatoes are not sweet);
1 tablespoon of soy sauce, tamari or liquid aminos;
500g salted white fish;
1 large tin of ackee, washed twice and drained.
2-3 tablespoons of olive or vegetable oil.

Method:
1. Soak your salted fish overnight or for a few hours. Then drain the water and soak again in some hot water, then drain and flake.
2. Meanwhile, chop up your vegetables and begin by heating your oil, then sautéing your onion, garlic and scotch bonnet until soft.
3. Then add your peppers and sauté for another 5-10 minutes until softened.
4. Now add your tomatoes and all of your dried seasonings, stir and allow to cook until the tomatoes have softened.
5. Now add your ketchup and soy sauce. The ketchup will add sweetness but if your tomatoes are in season you may not need this. Allow to cook for 5-8 minutes.
6. Now add your saltfish, stir and taste. You should not need to add any salt as the fish is already salty, along with the soy sauce/tamari/liquid amino, and ketchup if using.
7. Leave to simmer whilst you prepare the ackee: drain the ackee into a colander or sieve and gently rinse off all of the liquid. Do not skip this step as undrained ackee can cause an upset stomach!
8. Add to the pan, stir in gently so as you do not break up the ackee too much, and allow to heat through for 5 minutes, then serve with your favourite sides. Traditionally served with boiled green banana, plantain and cornmeal dumplings, but also good with your choice of rice dish, fried dumplings or bakes, steamed cabbage, salad and hard dough bread.
9. VARIATIONS:
For a vegan option, omit the saltfish; ackee is often eaten this way especially by the vegan Rastafarian community!
If you can’t get ackee, just cook the same dish with just the saltfish, and it’s often eaten this way too.