Ingredients with Measurements:
- 1 can of ackee (19 oz)
- 1 bunch of callaloo (or substitute with spinach)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 scotch bonnet pepper, seeded and minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of thyme
- 1/2 cup of water
Special equipment needed:
- Large skillet or pot
- Wooden spoon
Step-by-step instructions:
1. Drain the ackee and set aside.
2. Wash the callaloo and remove the stems. Chop the leaves into small pieces.
3. In a large skillet or pot, heat the vegetable oil over medium heat.
4. Add the diced onion, minced garlic, and minced scotch bonnet pepper to the skillet. Cook for 2-3 minutes until the onion is translucent.
5. Add the chopped callaloo to the skillet and stir to combine with the onion mixture.
6. Season the callaloo with salt, black pepper, and thyme. Stir to combine.
7. Add 1/2 cup of water to the skillet and cover with a lid. Let the callaloo cook for 5-7 minutes until tender.
8. Once the callaloo is tender, add the drained ackee to the skillet. Gently stir to combine with the callaloo.
9. Cover the skillet again and let the ackee and callaloo cook for an additional 5-7 minutes until heated through.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 160
- Fat: 10g
- Carbohydrates: 15g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Substitute callaloo with spinach if not available.
- Substitute scotch bonnet pepper with jalapeno pepper for a milder flavor.
Variations:
- Add cooked saltfish to the ackee and callaloo for a traditional Jamaican breakfast.
- Add diced tomatoes to the skillet for a pop of color and flavor.
Tips and tricks:
- Be gentle when stirring the ackee to avoid breaking it apart.
- Use a wooden spoon to stir the callaloo to avoid discoloration.
- Adjust the amount of scotch bonnet pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover ackee and callaloo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ackee and callaloo in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the ackee and callaloo in a bowl or on a plate.
- Garnish with fresh herbs or diced tomatoes for a pop of color.
Garnishes:
- Fresh herbs (such as parsley or cilantro)
- Diced tomatoes
Pairings:
- Fried plantains
- Boiled dumplings
- Rice and peas
Suggested side dishes:
- Fried plantains
- Boiled dumplings
- Rice and peas
Troubleshooting advice:
- If the callaloo is too tough, let it cook for a few more minutes until tender.
- If the ackee breaks apart, be more gentle when stirring it.
Food safety advice:
- Make sure to thoroughly wash the callaloo before cooking.
- Use caution when handling scotch bonnet peppers as they are very spicy.
Food history:
- Ackee and callaloo is a traditional Jamaican dish that is often served for breakfast.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot for breakfast or as a side dish for lunch or dinner.
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Region: Jamaican