Curry Ackee

A great way to use Ackee for the ultimate flava! #vegan
So creamy, spicy and the perfect quick dinner perfected with rice & plantain, and avocado pear!


2 tbsp. Coconut oil

540g Ackee

1 medium onion sliced

2 spring onions diced

2 garlic cloves

1/2 tsp fresh ginger diced

2 tbsp curry powder 

200ml chopped tomatoes 

400ml coconut milk

1/4 scotch bonnet

1 tbsp Maple syrup

1 tbsp black pepper 

Handful of fresh callaloo diced


You’ll need a frying pan with some coconut oil on a medium heat. Add your onions, garlic, and ginger then cook down for a few minutes until sizzling.


Add curry powder and burn it down for 1 minute add chopped tomatoes , then coconut milk stir well cook down for 3/4 minutes then add some scotch bonnet (optional)


Add drained Ackee and Season di ting with some black pepper then Sweeten it up with some maple syrup and splash of water (125ml) if you like. Carefully stir then garnish with fresh Callaloo..