Speaker: Jamaica is a beautiful country. A country with a lot of very exotic and delicious dishes. Not the least of which of course, it is the breadfruit and the Ackee and everything seemed to be spiced with this Scotch bonnet pepper, very hot very spicy. We don't have the Ackee here and it's very difficult to get and when you can get it, it's about eight dollars per can, but we do have the onions and we can get the cod fish and we can make the Johnny Cake.
So let's do that right now. Since the salted cod fish is dry, what we need to do is just soak it in hot water while we prepare our onions for simmering. Just so that you will know, timing is not really critical in any of those. The longer you soak the cod fish, the more salt you get out of it and the softer it will become. So it's not that critical really.
Be creative, then add all your goodies to your chopped onions and vinegar. I like to add scallion, Italian seasoning and thyme to mine. Needless to say, a lot of tomatoes. Be creative. By the time, you prepare your chopped onions, vinegar, tomatoes and all your goodies, your cod fish should be ready for shredding. That is exact what to do. Remove from the hot water, shred it and add it to your pot where onions and goodies are simmering. Don't forget to put the lid on your pot.
Now that the lid is secured on your pot with your simmered onions, let's prepare to make some Johnny Cake. While your oil is heating up, let's mix the dough that will make our Johnny Cake and it so very simple. We simply mix self rising flour with buttermilk that's it. Salt is not necessary.
Now that your oil is ready just put your prepared Johnny Cakes in your hot oil and watch them carefully. Any vegetable oil will do. I like to put some coconut oil in mine just for the flavor. I like the flavor of coconut oil. Bon Appétit.
Transcription by:
Scribe4you Transcription Services