Soak the salt cod in water overnight to remove most of the salt. If still salty, boil in water for approximately 5+ minutes according to taste. Drain and cut or break into small pieces.
Heat oil in a frying pan. Add the onions, thyme, scotch bonnet pepper and tomato and stir for a few minutes before adding the cod and stir. Simmer for 5 minutes, then add the can of drained ackee. Stir gently and cook for a few more minutes then sprinkle with black pepper. Place in serving dish and Garnish with bacon as needed.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.
Heat margarine and saute onions over a low heat until transparent. Add finely chopped cooked giblets and the MATOUK'S GREEN SEASONING. Add to breadcrumbs and mix well adding salt, MATOUK'S WEST INDIAN HOT SAUSE and MATOUK'S CHUTNEY to taste. Pack lightly into turkey and bake in accordance with time recommended for the turkey's size and weight.
In large fry pan, place oil, heat to medium temperature. Add tomatoes and onion and cook about 5 minutes or until wilted. Add chicken, stirring several times. Add milk, garlic, brown sugar, lemon juice, pepper sauce, salt mace, bay leaves, and bring to boil.
Cover and simmer, stirring frequently for 50 minutes. Remove cover and cook about 10 minutes over high heat, evaporating most of the liquid and until fork can be inserted in chicken with ease. Discard bay leaves before serving. Serves 4.
1 cup canned beef broth or 1 beef bouillon cube in 1 cup of water
2 tsp MABEL'S CARRIBEAN HOT PEPPER SAUSE
3 tbsp salad oil
1 large chopped onion
1/2 cup chopped green pepper
4 tbsp MABEL'S GREEN SEASONING
10 oz frozen okra (diced)
2 cups diced cooked chicken
1 cup diced cooked ham
3 cups water
3 tomatoes peeled and chopped
Melt butter in sauce pan until golden brown. Blend in the flour and cook over low heat stirring constantly until dark brown. Stir in broth and cook until sauce thickens and comes to boil. Add 1 tbsp of MABEL'S GREEN SEASONING and 1 tsp of MABEL'S CARIBBEAN HOT PEPPER SAUSE. Simmer for 1 minute, continuing to stir.
Heat salad oil in a large sauce pan and saute onions, pepper all with the remaining MABEL'S GREEN SEASONING. Cook over low heat for about 5 minutes. Remove from pan. Cook okra in oil stirring constantly until no longer stringy. Add all ingredients together and simmer over low heat for 2 hours. Serve hot over rice, if desired. Serves 6 to 8 persons.
