Spiced Vegan Ackee
Guest Recipe by RG Vegan
Rated 4.4 stars by 5 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
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2 tablespoons Tropical Sun Coconut Oil
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1 onion, finely chopped
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5 garlic cloves, crushed
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1 red bell pepper, chopped
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2 spring onions, chopped
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2 tomatoes, chopped
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1 teaspoon Tropical Sun Dried Thyme
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1 teaspoon Tropical Sun Ground Cinnamon
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½ scotch bonnet pepper, deseeded and finely chopped
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1 teaspoon sea salt
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1 teaspoon ground black pepper
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200ml Tropical Sun Organic Coconut Milk
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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!
