|Leftover Ackee and Saltfish on Toasted Bagel|
So we had about a dinner portion to a portion and a half left over. I heated some up and served it on a toasted Bagel. It was delicious! I picked out as much Ackee as I could in D's half and left him slightly more Saltcod. He had Fried Eggs, Sunny-Side Up and Saltcod on a Bagel. It is quite versatile and the basic Vegetables are similar to a Western Omelette.
When I was living in Kingston, Jamaica as an Engineering Student Intern, our cleaning lady used to make us Ackee for Breakfast. Though, I think she did it because I seemed so genuinely facinated by Ackee. She actually only made us breakfast as part of her routine and promised to make it if I bought it for her. So I would buy it from a sidewalk vendor on the way home from work. I used my Taxi allowance (for safety) bought Ackee and took the bus home. Our local supermarket never stocked it.
One time I had bought so much that she steamed the whole lot in case I wanted to cook a second batch on my own. When it is picked, it looks like the picture on the tin; like a tri-lobal Peach that has split open. Each piece or lobe of flesh has a large black pit, about the shape of a chestnut. The flesh is quite firm, like plastic. You need to boil or steam it too cook with it. Outside Jamaica and out of season, in Jamaica, use the tinned variety that just need draining.