Have you ever heard of ackee?
Well, we did not either, until we went to Miss Lily’s and discovered their ackee dip. We were like “Mmmh wow what is this?!”
Back home, we did some research and found a way to buy ackee and eat it!
Get ready, this might be your best savory vegan brunch ever!!!
First, few things you need to know before you go on the ackee road:
- Ackee is both a tree and a fruit from that tree.
- The fruit was imported to Jamaica from West Africa. Since then it has become a major feature of Jamaican cuisine
- It is grown commercially in Jamaica and it is imported to the US in canned form only. The safety controls are very strict as the fruit has to be certified by the FDA to be imported.
- In fact, if it is eaten unripe, ackee can be poisonous and very dangerous (death can occur within 24 hours!).
- No worries here, the cans are very well verified and there is no way you are going to die after eating this 🙂
- For more info: check this website: http://www.cooksinfo.com/ackee
The cans can be found in Caribbean and West Indian markets. We found ours in a Caribbean store in Crown Heights, Brooklyn. It costs $10.00 for a 19 oz can (imported by Canco Ltd). We are pretty sure that it can be found cheaper.
Once drained and rinsed, it looks like this:
So far, this might not look so appetizing but believe us, this recipe will blow your mind. It has a very subtle and delicate taste. It totally beats tofu scramble (or even scrambled eggs!). It tastes way better and it is definitely better for your health. It has a good amount of fiber, vitamin C, B and good fat.
This recipe is super easy, you can add any other vegetables or spices you like.
Amazing vegan brunch
- 1 can ackee, drained and rinsed
- 1 small yellow onion, diced
- 1/4 of a red bell pepper, diced
- 2 cups baby bella mushrooms, sliced
- 2 cups fresh spinach
- 1 Tbsp olive oil
- 1 small tomato (optional)
- salt/pepper/chile flakes
- In a pan, heat the olive oil for 1 minute on medium heat
- Throw in the onion and red bell pepper. Cook for 5-7 minutes stirring occasionally until the onions are transparent.
- Add the mushrooms and cook for another 3 minutes until tender.
- Lower the heat and add the ackee and the spinach. Stir gently for 2 minutes. Add some salt/pepper. You can addd some ground chile flakes if you want it a bit spicy. Stir.
- Turn the heat off, take the pan off the heat. You can add some diced tomatoes if you like