Ackee is a popular Caribbean vegetable that resembles scrambled eggs in terms of looks, taste and texture. It is often combined with avocadoes. This dish would make an impressive starter, or a light lunch or supper dish if served with salad. Serves 2 to 4.
1 oz/ 25g butter
1 tablespoon corn oil
1 small onion, finely copped
2 cloves garlic, minced
A little bit of scotch bonnet pepper, chopped (optional)
1 stick celery, thinly sliced
2 tablespoons red pepper, finely chopped
2 tablespoons green or yellow pepper, finely chopped
1 tomato, skinned, deseeded, and chopped
Juice of 1 lime
Salt and pepper
1 teaspoon fresh or dried thyme leaves
1 tablespoon fresh chives, snipped
1 tablespoon fresh flat-leaf parsley, finely chopped
1 teaspoon allspice berries, crushed in a mortar
540g/ 19 oz can ackee, drained and roughly chopped
225g/ 8 oz savoury, vegetable, or coconut rice, kept warm
1. Heat the butter and oil in a frying pan. Add the onion, garlic, scotch bonnet pepper (if using), and celery. Fry until the mixture has softened, but hasn’t browned.
2. Add the peppers, tomatoes, and lime juice. Season with salt, pepper, herbs, and allspice. Simmer on low heat for 5 minutes.
3. Stir in the ackee and cook on low heat for a further 5 minutes. Let the mixture cool.
4. Peel, stone and halve the avocadoes. Stuff with the ackee mixture, and serve on a bed of flavoursome rice.