Spiced Vegan Ackee
Guest Recipe by RG Vegan
4
5 minutes
20 minutes
Caribbean
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!