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Stir-fry Ackee

Recipe from:
Wonderful ackee is one of the delicacies of Jamaica and a very special food. it is best known for its role in the national dish, saltfish and ackke, but there are other ways to try it - and I recommend you do! Here it's in a delicious stir-fry that features the bright colours. red pepper, yellow ackee and green coriander.
Stir-fry Ackee

1/2 tbspn of sunflower or groundnut oil
1 garlic clove, finely chopped
2.5cm (1in) piece of root ginger, cut into thin slithers
1/2 red chilli, deseeded and finely chopped
1 red onion, finely sliced
1 red pepper, deseeded and cut into small chunks.
1 tbspn soy sauce
540g can ackee, drained
juice and grated zest of 1 lime

To Garnish
100g (3 1/2 oz) peanuts (in their skins or dry roasted)
large handful of fresh coriander leaves, roughly chopped.

1. Start by roasting the peanuts. Put the nuts in their pinky skins on a baking sheet in an oven preheated to 200°C/400°F/gas mark 6 for 10 minutes or until they start to brown (don’t let them brown!). Leave to cool a little, and then rub between pieces of kitchen paper, or in your hands, to get rid of the papery skins. Chop them finely, but not to a powder: they give a good bit of crunch to the dish. If you’re using dry roasted peanuts, leave out this step and go very gently on the soy sauce later in the recipe, as they are already salty.

2. Heat oil in a wok and add garlic, ginger and chilli, Stir-Fry for a minute or so, then add the red onion and stir-fry for a couple of minutes. Add the pepper and stir-fry for another couple of minutes. Add the soy sauce, stir well and turn the heat down. Cover with a lid and cook for 5 minutes or so, until the pepper has softened.

3. Very gently stir the ackee into vegetables. You want the delicate curds to keep their shape, so do not stir them in too much. Divide between 4 plates, squeeze over the lime and sprinkle with grated lime zest, coriander leaves and chopped peanuts.