Ackee and “Salt Fish”

South Florida’s Caribbean influence, has definitely influenced me.

While in college, I made a lot of friends from all over the world; but there was nothing like the cultural immersion that I experienced with folks from the Caribbean. I had friends from Trinidad, Jamaica, Antigua, Barbados, USVI, Bahamas, Turks and Caicos, St. Lucia, Cayman Islands, Haiti, and MANY more islands.  They shared so much about their culture with me: music, dance, celebrations, holidays, drinks, and FOOOD!!!  My roommate who was from Antigua taught me how to make ackee and salt fish, and honestly, I low key forgot the recipe verbatim… but that’s okay! Because this recipe is just as lit I swear!!!!  This is my plant based version of a Caribbean classic, Ackee and Salt-fish.

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1 can Ackee, drained and rinsed

2 Tomatoes, chopped

2 cloves Garlic, chopped

1 Bbell pepper, chopped

1 small Onion, chopped

2 Green onions, chopped

1 Hot pepper, scotch bonnet is lovely; minced

½ the Salt cured jackfruit , rehydrated and chopped

¼ tsp Thyme

¼ tsp ground Black pepper

1 tbls Cooking oil

 

In a large pan, add cooking oil and set to medium high.  When oil is heated, add the onion and sautee until soft and translucent, then it is time to add the tomatoes, garlic, bell pepper, green onions, and scotch bonnet pepper. Turn down the heat to medium, add the thyme and black pepper and sautee for 7 minutes stirring every few minutes.  Add the drained ackee and the rehydrated jackfruit “salt fish” turn the heat back up to medium high and sautee for 5 more minutes.  Turn off the heat, serve with some boiled sweet potato or some Antiguan “ducuna” and some greens (callaloo, chop up).

 

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