My first memory of this unique, delicious, addicting and odd dish dates back to the early 70's when I attended Dober Elementary School on the island of St. Thomas in the U.S. Virgin Islands. We had a unique class project - Make a traditional "Island Dish" write about its origins and display at a school fair that would have our parents in attendance.
While others tackled things like "Hibiscus Tea", "Sugar Cake", "Tamarind Drink", "Sour-sop Ice" and others, I chose for some odd reason - "Pickup Saltfish". The reason I say odd is because I, nor my mother knew how to make it and we had to enlist my sister's Godmother, Aunt Hortence to provide the recipe and show me how to create this simple yet heavenly dish.
I've decided to use this blog to take a trip down memory lane and prepare the dishes from my home island that were nearest and dearest to me then and now bringing me closer to home than ever before.
The recipe for this dish is as follows:
1 lb. salt cod (skinned and boned)
1/2 finely chopped small onion
1/2 finely chopped red onion
1/2 finely chopped green or red bell pepper
1 tsp dried thyme
1/2 lemon or lime juice + some zest
1/2 tsp scotch bonnet pepper (seeded and finely chopped)
3 tbs. canola oil
Soak cod overnight changing water at least once. Boil for 10 minutes and let cool. Shred cod and place in a bowl with all other ingredients and gently combine.
Serve as appetizer with crackers or thickly sliced cucumbers.
Until next time, do enjoy :-)
