A slight twist on a Caribbean classic! This recipe substitutes salted fish for bacon and will leave you wondering why you never tried this before!
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving: 4 pp.
1 can Ackee (drained)
4 Slices Bacon, large cubes
1 Medium Onion, diced small
5 Scallions, chopped
1 Shallot, thinly sliced
1 Scotch Bonnett Hot Pepper, remove seeds and thinly slice
5 Sprigs Thyme, Fresh chopped
1 Plum Tomato, diced small
1 cup Callaloo or Spinach, thinly sliced
1 Tbsp. Coconut Oil
4 Tbsp. Coconut Milk
Salt & Pepper
Large skillet on medium high heat. Slices the bacon into large pieces, place in the hot skillet and cook until brown and cooked but not crispy. Remove the bacon from the oil, drain on paper towel and set aside.
Remove oil from the pan. Place the large skillet back on the stove on medium high heat and place the coconut oil and allow to melt.
Start to sauté the onion and shallots together until tender about 4 minutes. Add the tomatoes and cook for another 2-4 minutes. Turn down heat to medium if vegetables are browning too quickly.
Season with salt and pepper and stir before adding the callaloo/spinach and allow to wilt. Add Scallions, scotch bonnet and thyme. Stir. Add the coconut milk and allow to simmer for about 2 minutes.
Gently fold in the ackee, cover and allow to cook for another 2 minutes, covered. Taste for seasoning and adjust if needed. Remove from the store and fold in the bacon. Serve hot.