Sautéed Ackee
Ingredients
- 1 dozen fresh ackee, picked and cleaned (clean by removing seeds and red membrane)
- 2 tbsp coconut oil/ vegetable oil (or cooking oil of choice)
- 4 cloves of garlic (peeled and crushed)
- 2 small onions (1 red and 1 regular/1 medium regular onion peeled and diced)
- sweet peppers (red, yellow & green, washed and diced)
- 1 small tomato (washed, seeds removed and diced)
- 1/2 yellow scotch bonnet pepper (washed and sliced)
- black pepper (to taste)
- salt (to taste)
- 2 sprigs of thyme (leaves only)
- 1 sprig of parsley (washed and finely chopped)
Preparation
In a large pot bring salted (to taste) water to a rapid boil; lower flames, add 2 pieces of garlic and ackee
Cook uncovered on low until fork-tender, approximately 20-25 minutes (check periodically to ensure the ackee does not overcook and becomes mushy)
Remove from flames and drain the water completely; in a dutchpot/skillet add coconut oil, remaining garlic, onions, sweet peppers, tomatoes, scotch bonnet peppers and thyme
Saute on low for 5-7 minutes, add ackee and combine all ingredients by using a spoon; lightly season with black pepper and let simmer for another 2-3 minutes
Remove from flames and sprinkle with parsley
Serve with your favourite side which is all dependent on the time of day you choose to enjoy this delectable dish