Ackee (Week 23, Jamaica)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

• Ackee is very delicate when you’re cooking it. When cooking you want to fold it in. Don’t stir too hard or press down as it will become mushy. That said, it’s fantastic served smashed on top of toast so you do you.

• Ackee is typically served as breakfast and can be enjoyed by itself but you can often find it served alongside callaloo, johnny cakes, and fried plantains. It’s a delicious savory dish and was one of my favorites from Jamaica.

Vegan Ackee

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Ingredients

• 19 ounces Ackee, canned

• 1/4 Yellow Onion

• 1/4 Green Bell Pepper

• 1/2 cup Grape Tomatoes

• 1 Jalapeno

• 4 Garlic Cloves

• 2 Green Onions

• 3 tablespoons Vegan Butter

• 1 1/2 teaspoon Salt

• 1 teaspoon Tarragon

• Black Pepper to taste

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Directions

• Dice onion and mince garlic. Set aside.
• Cut bell pepper into long thin strips. Set aside.
• Slice jalapeno into very thin coins. Set aside.
• Slice grape tomatoes in half. Set aside.
• Cut off the ends of the green onions. Slice into thin coins. Set aside.
• Drain ackee and rinse. Set aside.
• Heat up a pan over medium high heat. Add vegan butter, onions, and garlic. Saute until onions begin to turn translucent.
• Add bell pepper, jalapeno, tomato, tarragon, and salt. Saute until bell pepper begins to soften.
• Add ackee and fold in until hot. Be careful not to break the ackee.
• Fold in green onions and add black pepper to taste. Enjoy hot.

And as always, quick thoughts on the recipe post creation…