Ingredients
- 1 can of ackee, drained and rinsed
- 1 can of young green jackfruit, drained and shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 scotch bonnet pepper, seeded and chopped (optional)
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 tablespoons coconut oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Directions
1 In a large skillet, heat coconut oil over medium heat.
2 Add the onion and garlic to the skillet and sautĀ for 2-3 minutes until softened.
3 Add the scotch bonnet pepper, red bell pepper, and tomato to the skillet and cook for another 5 minutes, stirring occasionally.
4 Add the shredded jackfruit and dried thyme to the skillet and stir to combine with the vegetable mixture. Cook for another 5-7 minutes until the jackfruit is tender and lightly browned.
5 Add the drained ackee to the skillet and gently stir to combine with the jackfruit and vegetable mixture. Cook for another 2-3 minutes until heated through.
6 Season with salt and pepper to taste.
7 Serve hot and enjoy!
This vegan version of Jamaican ackee and saltfish is made with young green jackfruit instead of salted cod, creating a similar texture and flavor profile. The addition of vegetables like onion, garlic, peppers, and tomato add a delicious and healthy boost to the dish, while the thyme and scotch bonnet pepper give it a flavorful and spicy kick. Serve this dish as a hearty and flavorful breakfast with steamed rice, plantains, or Jamaican hard dough bread.
