Inspired by the flavours of Jamaica - the ackee brings a nutty, creamy, texture & the lemongrass rice blends incredibly with the fresh ingredients.
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Serves
4
Coconut Oil
Onion
Garlic
Ginger
Bell Pepper
Scotch Bonnet Chilli
Fresh Callaloo
Thyme
Pimento Seed
Cooked Rice
Ackee
Coconut Flake
Salt
Black Pepper
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Serves
4
Coconut Oil
Onion
Garlic
Ginger
Bell Pepper
Scotch Bonnet Chilli
Fresh Callaloo
Thyme
Pimento Seed
Cooked Rice
Ackee
Coconut Flake
Salt
Black Pepper
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Step 1.
To start, add some coconut oil into a large frying pan on a medium heat. Dice your onions, garlic and grate your ginger. Thinly slice your bell peppers and de-seed and dice your scotch bonnet. Whack it all into the pan, mix together and cook for 3 minutes until the veggies soften.
Step 2.
Add in the fresh callaloo and season with salt, black pepper, dried thyme, and all spice. Cook for 5 minutes.
Step 3.
Add in your rice and stir together to combine all the flavours.
Step 4.
Drain and add in the ackee. Mix together gently to avoid the ackee going mushy then simmer for 5 minutes.
Step 5.
Once its ready, pour into a bowl and garnish with black pepper and coconut shavings. Enjoy!
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