Ackee and saltfish is Jamaica's national dish. It's usually eaten for breakfast, but it's really good any time of day. In Jamaica, ackee and saltfish are eaten with boiled dumplings (small pieces of dough that are boiled or fried) and green bananas. Ackee is very suitable for a vegan diet and also goes very well with callaloo (similar to spinach) or baby spinach.
What is Ackee? Ackee is a fruit with a thick red skin that remains closed when unripe. When ripe, the skin opens to reveal its yellow flesh. Each of the three or four yellow pips contains a single black seed. Ackee originates from West Africa and was brought to Jamaica by enslaved Africans. There, it is predominantly eaten fresh.
What is Callaloo? Callaloo is a traditional Jamaican vegetable dish made from the leaves of taro or a similar plant. The leaves are often cooked with onions, tomatoes, garlic, and spices to create a flavorful and nutritious stew. Rich in nutrients such as iron, calcium, and vitamins, callaloo is a staple of Jamaican cuisine. It is comparable to kale or spinach.
Buy Callaloo Callaloo is available in stores that sell African food products. Like ackee, it comes in cans. Well-known manufacturers include Tropical Sun. You can also find callaloo in our shop: Tropical Sun Callaloo
Ackee and Callaloo Recipe for 2 People
Ingredients 1 can of callaloo, e.g. from Tropical Sun (alternatively baby spinach) 1 can of Ackee 520g e.g. fromTropical Sun ½ red bell pepper ½ green bell pepper 2 tomatoes 1 onion 2 spring onions 2 cloves of garlic To taste: salt, pepper, allspice
preparation
Cut the vegetables into bite-sized pieces. Sauté the onion, spring onion, and garlic, then add the remaining vegetables. Drain the callaloo and ackee. Add the callaloo (or baby spinach) first. Add the ackee last and stir gently to avoid breaking it up.
With ackee and callaloo or baby spinach you have a healthy and balanced vegan breakfast.
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