• 2 cans ackee
• 1/2 lb. salt fish (salted codfish)
• 1/4 cup salad oil or melted butter
• 1/4 oz. ground black pepper
• 1/4 lb. salt pork
• 6 strips bacon, fried and crispy
• 3 stalks leeks or escallion
• 4 medium sized tomatoes, diced fine
• 3 medium sized onions, chopped fine

1. wash the salt fish and then place it in a saucepan with sufficient cold water to cover, boil it for about 15 minutes
2. pour of the water and remove all skin and the bones from the fish and flake with a fork, after which set aside in the dish in which you are going to serve same
3. keep it warm
4. open the cans of ackee drain off the liquid, then set the ackee's in a colander or strainer, over hot water to warm
5. fry the diced pork until all the fat has been expressed and only the crisp pork remains
6. strain off the fat and set the pork aside
7. to the fat of the pork add the salad oil (or melted butter) and with this fry the diced escallion (or leeks), tomatoes, onions and pepper for about 4 minutes over a medium heat
8. now pour a small amount of the fried seasoning over the flaked salt fish in the dish, turning it over with a fork
9. add the ackee's to the fish as a topping
10. pour the rest of the fried seasoning over the ackee's and the diced pork
11. then lay the crispy fried chips of bacon on top and sprinkle all with some black pepper
12. garnish with parsley, radish roses or rings of sweet pepper and serve hot

This dish may be set in a moderate oven to keep it warm until ready to use, but cover it with foil before doing so.