ITAL ACKEE

Ever heard of ackee and salt fish? Here i made a dish traditional to the caribbean but without the salt fish, making it vegan friendly! it is not uncommon to cook ackee without salt fish: in jamaica, this is just how rastafarians cook it. Ackee is a fruit, which is the member of the Sapindaceae, as are the lychee and the longan. It has a very creamy, buttery, mild taste to it, perfect for those who miss egg or dairy. Ackee can be found canned in many supermarkets like SAINSBURY'S AND TESCO. IN THIS RECIPE, I USED FRESHLY COOKED ACKEE FROM JAMAICA. IT WAS COOKED WITH PIMENTO SEEDS SO FEEL FREE TO ADD A FEW FOR ADDED FLAVOUR.

INGREDIENTS

1 tbsp cooking oil (grapeseed, avocado, coconut, olive or whatever you have)

1 can of ackee (1.5 cups if using fresh)

1 spring onion, sliced 

1 white onion, sliced  

1 bell pepper, sliced 

3 cloves of garlic, grated  

1 tomato or a few cherry tomatoes (or 1 tsp tomato paste)

3 sprigs of thyme

1/4 tsp white pepper 

1 tsp bouillon powder (optional)

METHOD

Heat up a non-stick pan AND ADD OIL.

Sauté the white onion until nearly soft, about 2 minutes.

Add the remaining ingredients, except the ackee, and cook for another few minutes.

Add the ackee and then cover. Simmer for about 5 minute to let the ackee heat through.

Serve with dumpling, fried plantain, and calallo or as you wish.