1 lb (500 g) salted cod
2 cups (12 oz/540 g) Jamaican Pride canned ackee
6 slice bacon, cut into small pieces
1 scotch bonnet or jalapeno chilli, deseeded and sliced
2 spring onion, sliced
1 medium onion, diced
1 medium tomato, diced
freshly ground black pepper to the taste

Soak the salted cod in cold water for 25 minutes, then drain and place in a pan with 4 cups (1 litre) of water. Bring to a boil, drain, then break the fish into flakes with a fork. Set aside.

Parboil the pegs of the ackee by covering them with salted water in a medium sauce and bring just to boil. Remove the saucepan from the heat, drain and ste aside.
Set a large skillet over medium heat and fry the bacon until crisp. Drain most of the fat from the skillet, reduce the heat to medium-low and add the chili, spring onions and onion, and saute until tender. Add the salted cod, ackee, tomato and black pepper and cook over low heat for 5 minutes.
Serve hot.