PERFECT JAMAICAN COMPANIONS #ACKEE/CODFISH, ETC.

If it’s the week-end, at some point,  I’ve got to go Jamaican. And, that ‘s what I did for Sunday’s brunch. I allowed a few items of left-overs (boiled banana and whole-wheat dumplings) to be a part of my delicious dish.

I warmed my soft/creamy banana and slit in halves. These I placed beside my fiber-filled Jamaican spinach (callaloo).  I could consume these wholesome greens virtually everyday.  I pan-fried the combination whole-wheat dumplings after I sliced them in halves and did a quick dry. They were crispy and quite brown and provided a hearty texture to my plate.

Now, I couldn’t leave out my country’s national dish (ackee/codfish). I have eaten same repeatedly over the years. Combined with that salty codfish which by the way had just about the right proportion of sodium within. I made sure to  rinse, boil, and soak beforehand in order to eradicate extra salt.

When the yellow and smooth tasting ackee and codfish were  intertwined, along with Jamaica’s spices like pimento (all spice), fresh thyme, and other ingredients,  culinary magic was released on my taste-buds.

Of course, no Jamaica brunch like this is quite complete without the addition of a sweet treat. Thus, I added a few pieces of fried plantain to the mix. That move certainly provided a mouth-watering balance. With nature’s butter (avocado), my brunch was ready for consumption.

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