IntroductionAckee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions. Ackee and saltfish is sautéed saltfish (codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional), tomatoes, red bell
In this mouth-watering recipe, the yam is boiled until soft and then pounded to a thick, dough-like consistency. This is served with a generous side of egusi, a spinach and crushed melon seed stew that is nutritious and bursting with little pockets of flavour.
DescriptionAkara made with black-eye beans Ingredients250 grams of black-eye beans1 chilli, finely chopped (red! )1 small onion, chopped (onion! )150 milliliters watermaldon saltpalm oil or vegetable oil for deep frying InstructionsHow to make Akara?1. Preparation: Pick over the black eye beans removing any bad ones. Soak the beans for 8 hours or overnight in cold