Canned Ackee

Ackee & Saltfish is Jamaica's national dish. Here's an ackee & saltfish recipe that has been passed on for generations.
Ingredients
1 can of ackee (or two dozen ackees)
1/2 lb saltfish (codfish)
1 large onion (chopped)
2 medium-sized tomatoes
4 escallion stalks
1/2 pint cooking oil
1/4 oz black pepper
Salt to preference (to taste)

Directions
Strip / flake the saltfish ... bring to boil in a pot of water
For fresh ackee - remove seeds and red segment of ackee, then wash and cook ackee in boiling water until tender.
For canned ackee - drain brine.
Combine onions, tomatoes and escallion in a skillet that has been based with cooking oil.
Add saltfish and ackee to the skillet.
Stir carefully so the ackee pieces remain whole.
Add black pepper and salt to tast.
SERVE HOT .. ENJOY!