Vegetarian Ackee and Saltfish
Reimagine a Caribbean classic with this flavorful and satisfying Vegetarian Ackee and Saltfish—a plant-based twist on the beloved Jamaican dish. This recipe swaps traditional salted fish for tender, flaky jackfruit, delivering a remarkably similar texture while keeping it entirely vegan-friendly. Paired with creamy canned ackee, vibrant bell peppers, and a touch of fiery scotch bonnet pepper, every bite bursts with authentic island flavors. Seasoned with thyme, scallions, and a dash of paprika, this dish is all about balancing bold, savory notes with a subtle sweetness. Ready in just 40 minutes, it’s perfect for weeknight dinners or an enticing brunch option. Serve alongside boiled dumplings, fluffy rice, or crispy fried plantains for a true taste of Jamaica. Whether you’re vegan, vegetarian, or simply exploring global cuisines, this Ackee and Jackfruit recipe is a must-try!
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Ingredients
- 1 can (540g) canned ackee
- 1 can (400g) jackfruit
- 2 tablespoons olive oil
- 1 medium, sliced onion
- 1 medium, sliced bell pepper
- 1 medium, chopped tomato
- 2 cloves, minced garlic
- 1 small, seeded and minced scotch bonnet pepper
- 2 stalks, chopped scallions
- 1 teaspoon, dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
Directions
Step 1
Start by draining the canned ackee and jackfruit in a colander. Rinse gently with cold water and set aside to dry.
Step 2
In a large skillet or frying pan, heat the olive oil over medium heat.
Step 3
Add the sliced onion and bell pepper to the pan and sauté for about 5 minutes until they become soft.
Step 4
Stir in the chopped tomato, minced garlic, and scotch bonnet pepper. Cook for an additional 3 minutes, allowing the flavors to meld together.
Step 5
Add the jackfruit to the pan, using a spatula or fork to break it into smaller pieces resembling flakes. Cook for 5 minutes, stirring occasionally to ensure it's well-coated with the seasoned vegetables.
Step 6
Gently fold in the ackee, taking care not to break it up too much. Sprinkle in the chopped scallions, thyme, black pepper, paprika, and salt.
Step 7
Cover the skillet and reduce the heat to low. Let the ackee heat through for 5 minutes, stirring gently once or twice.
Step 8
Taste and adjust seasoning if necessary, then remove from heat.
Step 9
Serve hot, garnished with additional chopped scallions if desired, alongside boiled dumplings, rice, or fried plantains.
Nutrition Facts
| Serving size | (1403.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1616.3 |
| Total Fat 116.0g | 0% |
| Saturated Fat 34.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2394.7mg | 0% |
| Total Carbohydrate 134.6g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 98.5g | |
| Protein 28.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 416.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 4087.0mg | 0% |
Source of Calories