Ackee and saltfish was delicious, easy and cheap to make for dinner. If we needed more jerk seasoning or pepper sauce (a traditional Barbados favourite), we popped down the road either to Tesco or to any of our local groceries, and picked up a jar of Walkerswood or a bottle of Windmill.
Now we live in Australia, we have to remember to stock up if either one of us goes to London. Happily, our trip to Barbados afforded us the chance to send back some decent quantities of jerk seasoning, pepper sauce and tins of ackee.
But how to become more self-sufficient? A few of our West Indian acquaintances here in Australia make really decent home-made pepper sauce or jerk seasoning, but I have never been able to come close. Perhaps it was the fresh Bajan air, or the amazing assaults on my taste buds every evening at dinner, but upon my return this time I think I have cracked it.
The most important thing to get right is the fresh chillies. Australia-dwellers, this is important: you will not find the chillies you need in Safeway. What we really need are habanero chillies but they are not sold in this country. So you need to go down to the local market or your local Asian grocery and ask for the hottest fresh chillies you can find. I get mine from Bharat Traders here in West Footscray, tiny green ones that look like this (they are on a side plate if that gives you an idea of size). I used about 12 of these for one batch of seasoning (enough to season about 1 kg of meat) and to be honest I could have done with a bit more heat still. Deseed before you use if you wish - I didn't bother.
Serve with rice and peas: soak 2-3 tablespoonfuls of black beans, black-eyed peas or similar overnight. Alternatively use azuki beans which are easily found in Asian markets, and don't need soaking. Bring to the boil and cook slowly in plenty of water until cooked. DO NOT THROW AWAY THE WATER. Add your white rice and a dash of salt to the cooked peas in the same water (this makes the rice turn a different colour and adds flavour). Stir occasionally until cooked through, then strain the last of the water away and serve up.