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

  1. In a large pot bring salted (to taste) water to a rapid boil; lower flames, add 2 pieces of garlic and ackee

  2. Cook uncovered on low until fork-tender, approximately 20-25 minutes (check periodically to ensure the ackee does not overcook and becomes mushy)

  3. 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

  4. 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

  5. Remove from flames and sprinkle with parsley

  6. Serve with your favourite side which is all dependent on the time of day you choose to enjoy this delectable dish

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