I had a cookery lesson today from Ann MacFarlane, our neighbour along the beach. She was making a Jamaican traditional dish called Codfish and Ackee. I have tasted it in a local restaurant but I could’t say I particularly liked it. However, now I have tasted the freshly cooked version using fresh Ackee…I am a convert! Thank you, Ann – delicious!! She sauted some onions, green pepper, tomato, scotch bonnet pepper and seasoning peppers, in a little oil, while she boiled the ackee for about 10 minutes until they softened. The codfish – which is salted – had been previously soaked overnight and boiled. The onion mixture, cooked ackee and flaked codfish are heated through together and served. Ackee is grown locally - you have to be very careful about when you eat it as it can be poisonous if it is not properly ripened!!