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2 cans ackee
1 sliced onion
1 sliced sweet pepper
¼ teaspoon seeded, chopped scotch bonnet pepper
1 tablespoon coconut oil
1 small seeded, chopped tomato
¼ teaspoon dried thyme
Salt to taste
1 tablespoon texturized vegetable protein (optional)
Saute onion, sweet pepper and hot pepper until onion is transparent. Add tomato and thyme and simmer until tomato is tender. Add drained ackees and vegetable protein and toss lightly to coat. Simmer 3 minutes and serve with rice, fried plainain, breadfruit, yams, potatoes or Johnny Cakes.
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