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Jamaican

Ackee & Saltfish Ingredients

Add a little bit of Ingredients

Serves 2-4

½-pound salt fish

fresh ackee soaked, or tinned ackee

1 medium onion, chopped

1 small sweet pepper (yellow/red or green), julienned

1 medium tomato, chopped

2 cloves of garlic, minced

spoon scotch bonnet pepper, chopped finely (omit if you d

the dish spicy)

2 stalks scallion, chopped

1-2 tablespoons extra virgin olive oil

salt and pepper to taste

Preparation Quenchies

Recipe

2 pound(s) sorrel

1 ounce(s) ginger

1 piece(s) dried orange peel

6 whole cloves

12 cup(s) boiling water

2 cup(s) sugar

1/4 cup(s) white rum (optional)

1 cup(s) red wine (optional)

A few grains of rice

Sorrel Drink Directions

Wash sorrel, crush or grate ginger.

Place sorrel, ginger, orange peel and

cloves in a stainless steel container.

Pour on boiling water, cover and

leave to infuse for 24 hours. Strain,

add sugar, rum and red wine and mix

well.

Pour into bottles adding a few grains

of rice to each bottle.

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