The sprinter’s love of fried chicken is legendary, but he often starts his day with this Jamaican classic.
Serves two
Slice and saute an onion in vegetable oil until translucent, then add half a red pepper, diced, one large tomato, deseeded and diced, a teaspoon of finely chopped chilli (or to taste), a finely chopped clove of garlic, a chopped spring onion, a quarter-teaspoon of black pepper and the leaves from two thyme sprigs. Cook gently, stirring often, for six to eight minutes, then add 200g soaked and chopped salt fish (soak for 12 hours in several changes of cold water, rinse, then simmer for 20 minutes to remove the salt; or use fresh white fish and add a pinch of salt). Stir and add a 300g can of ackee, drained and rinsed. Stir once (ackee turns to mush if stirred too much), cover and leave on a low heat for four to five minutes, to warm through. Serve hot.
