Ingredients:

-cooking oil
1 small onion
1 dozen of ackees
1 small red sweet pepper
1 teaspoon of black pepper
1/2 lb. of saltfish (codfish)
3 slices of hot scotch bonnet pepper

METHOD:

Soak the Saltfish in warm water to taste.
After soaking the saltfish (codfish), put
it in the cold water and boil.

Clean the ackee. Remove the seeds and all
traces of interior red pit from the ackees.

Wash ackees five times Cover and boil till
its moderately soft. Drain, cover, and put
aside.

Pick up (flake) the saltfish and remove all
bones. Sauté thinly sliced onions and sweet
pepper rings.

Remove half of the fried onions and peppers.
Add saltfish along with the ackees, and turn
the fire the stove up slightly.

Add the black pepper and pour in to serving
plate and garnish with remaining onions and
pepper slices.

Ingredients:

4 cups of flour
1.5 teaspoon of salt
1/2 cup of cold water
2 teaspoons of baking powder
1/2 cup of butter or margarine
1 cup of vegetable oil for frying

METHOD:

Sift the flour, baking powder and salt
together into a large mixing bowl. Cut
into the butter or margarine until the
mixture forms marble-sized dough balls.

Add water 1 tsp. at a time, just enough
to bring the dough together with a firm
consistency.

Heat oil in a heavy bottomed frying pot
over the medium low heat till hot Break
off pieces then Form dough in slightly
flattened the biscuits, about 2 inches
across.

On a lightly floured surface, knead the
dough well, for about five minutes. Fry
the Johnny Cakes, uncrowded, in the hot
oil only until they become golden about
2 to 3 minutes).

Remove Johnny cakes and drain on a paper
towels to absorb the extra vegetable oil.
Note: Johnny cakes are usually served for
breakfast with the Bully Beef or Ackees.

Serving Size 6