Jamaican Ackee Vegetable Stir-fry
Jamaican cuisine is a vibrant tapestry of flavors, aromas, and vibrant colors, reflecting the island’s spirited culture and its deep connection to the invaluable treasures of the land and sea. This Jamaican Ackee Vegetable Stir-fry is a celebration of the island’s bounty, expertly crafted to be an exquisite and nourishing feast. The creamy texture of the ackee, a unique Caribbean fruit, contrasts beautifully with the vibrant and crisp bell peppers. This dish is an inviting journey into Jamaican cuisine, all the while considering any specific dietary and allergy limitations to ensure a wholesome and safe dining experience.
Serves: 2, Difficulty: Expert
Preparation Time: 20 minutes, Cooking Time: 30 minutes
Ingredients
- 200 grams of ackee
- 50 grams of onion, chopped
- 50 grams of bell peppers, assorted colors, sliced
- 50 grams of tomato, chopped
- 1 scotch bonnet pepper, chopped
- 2 grams of black pepper
- 2 grams of thyme
- 2 grams of salt
- 10 ml of olive oil
- 5 ml of vinegar
- 10 ml of soy sauce
Method
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until they become translucent.
- Stir in the bell peppers and scotch bonnet pepper, and continue to sauté for an additional 5 minutes.
- Add the chopped tomato, thyme, and black pepper, and continue to cook for 3 minutes.
- Carefully fold in the ackee, taking care not to break it apart.
- Add the vinegar and soy sauce, stirring gently to ensure the ackee is well coated.
- Let the ingredients simmer for 10 minutes, allowing the flavors to blend.
- Season with salt to taste and serve warm.
Tips
- For an additional burst of flavor, consider garnishing with fresh parsley or coriander.
- Ensure to use fresh ackee, as canned ackee may alter the texture and taste of the dish.
- Adjust the scotch bonnet pepper to taste for those with a lower heat tolerance.
Nutritional Information
| Nutritional Value | Per 100g | Per Serving |
|---|---|---|
| Energy | 125 kcal | 200 kcal |
| Energy | 524 kJ | 838 kJ |
| Fat | 10 g | 16 g |
| Saturated Fat | 2 g | 3 g |
| Carbohydrates | 5 g | 8 g |
| Sugars | 2 g | 3 g |
| Proteins | 3 g | 5 g |
| Salt | 1 g | 1.5 g |
