Open the can of ackee, pour it into a colander and leave to drain. Fire on medium, melt the coconut oil in a frying pan. Once the oil is melted, add the onion, garlic, scotch bonnet pepper, thyme and sauté for 3 to 4 minutes or until the onion softens.
A vegan, gluten-free version of the popular traditional Jamaican Ackee and Saltfish recipe. What Is Jamaican Ackee And Saltfish? Ackee (Blighia Sapida) originated in Africa and was brought on slave ships to the Caribbean in the eighteenth century.
Jamaicans cook ackee with either saltfish, meat, or other vegetables. When cooked the ackee have a very soft texture and yellow is colour resembling scramble eggs. Jamaican serve ackee dish as a main dish. We eat with roasted breadfruit, fried dumpling, plain rice or hard food with cooked ackee.
Open the can ackee and add to the cooked vegetables, be very careful to gently stir ackee because they are very soft and delicate. Stir to coat, adding salt and pepper, and allow to cook until flavors blend. Vegan ackee reminds me of scrambled eggs when cooked.