Spiced Vegan Ackee
Rated 4.3 stars by 8 users
Cuisine
Caribbean
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
A quick and easy recipe for a vegan twist on the mouthwatering classic enjoyed across the Caribbean. Laden with tasty flavours, this island staple is perfect with a selection of nutritious hard food.
Ingredients
-
2 tablespoons Tropical Sun Coconut Oil
-
1 onion, finely chopped
-
5 garlic cloves, crushed
-
1 red bell pepper, chopped
-
2 spring onions, chopped
-
2 tomatoes, chopped
-
1 teaspoon Tropical Sun Dried Thyme
-
1 teaspoon Tropical Sun Ground Cinnamon
-
½ scotch bonnet pepper, deseeded and finely chopped
-
1 teaspoon sea salt
-
1 teaspoon ground black pepper
-
200ml Tropical Sun Organic Coconut Milk
-
1 tin (540g) Tropical Sun Ackee, drained and rinsed
Directions
Heat the oil in a frying pan on a low heat. When the oil is warm, add the onions and garlic. Leave to cook for 2-3 minutes.
Once the onions and garlic begin to soften, add the red bell pepper, spring onions, tomatoes, thyme, cinnamon, scotch bonnet pepper, salt and black pepper. Sauté for 4-5 minutes on a low-medium heat.
Stir in the coconut milk.
Gently rinse the ackee with cold water in a colander. Lightly stir the ackee into the mixture to avoid breaking or mashing it up. Try to preserve the ackee.
Leave to simmer gently for 6-7 minutes on a low to moderate heat.
Serve with your favorite sides or with baked Jamaica sweet potato, fried plantain, boiled dumpling, boiled banana, cho cho (chayote) and avocado.
DEVOUR!