Traditional Season Rice

In a mixing bowl place salt fish, pour water in the container to fully immerse salt fish. Soak salt fish for at least 2 hours or overnight to remove excess salt.

Once soaked boil salt fish for 15 minutes. Once cooked drain and put to cool. Remove skin, scales and fins with a small knife then flake to small pieces.

In medium size pot in vegetable oil sauté onion, garlic, pepper and escallion. Add water to pan and bring to a boil. Add thyme, pumpkin, mixed vegetables, rice, MAGGI COCONUT MILK POWDER and MAGGI SAFFRON RICE IT UP. Bring to simmer, simmer until water completely evaporates. Cover pan with a tight lid and cook for 10 minutes.

Toss in cooked salt fish and ackee and allow to cook for another 5 minutes or until rice is tender.