Stir-fry AckeeRecipe from: JamaicansCooking.com
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
100g (3 1/2 oz) peanuts (in their skins or dry roasted)
large handful of fresh coriander leaves, roughly chopped.
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.