SALT FISH AND ACKEES
(Jamaica Cookery Book, 1893)
Soak the salt fish overnight. Put it on to boil in cold water, otherwise it hardens: throw off the first water and put it on again to boil.
Carefully pick the ackees free from all red inside, which is dangerous, and boil them for about twenty minutes; add them to the salt fish which is then cut in small pieces; add some lard, butter and pepper. Some prefer the salt fish and ackees mashed together and the melted lard and butter poured over the top.