Callaloo and Ackee Fried Rice

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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!

If you cannot get your hands on fresh callallo you can swap it our for spinach. Callaloo is part of the spinach family.

2 Tbsp Coconut Oil
1 Onion
4 Garlic Cloves
Small Knob of Ginger
1 Red Bell Pepper
1/2 Scotch Bonnet
280g Fresh Callaloo
1 Tsp Dried Thyme
1 Tsp Pimento or All Spice
2x250g Pouches of Tilda Coconut, Chilli & Lemongrass Cooked Rice
520g Ackee
100g Coconut Shavings
1 Tsp Salt
1 Tsp Pepper