1 tin
1/2 lb salted cod fish
1 onion -- chopped
1 black pepper to taste
1 ackee
Directions
Bring fish to boil to remove some of the salt. Test for saltiness.
Cook fish with ackee and black pepper.
Recipe By :
Servings: 4 servings
Ackee - Codfish Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs used many different aromatic flavours, including some that we all recognise like thyme, mint and asafoetida. During the next few hundred years, the wealthy families of the West competed with each other to serve up the most exotic banquets, and consequentially cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cooking books were in great demand, mostly due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Ackee Codfish recipe.
