Vegan Caribbean Combo recipe: Ackee, Callaloo, Plantain

The ultimate Caribbean vegan combo! Ackee, plantains and callaloo make a perfect vegan breakfast, lunch or dinner.

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Recipe:

Ingredients:

  • 1 can (340g) ackee, drained

  • 1 can (340g) callaloo, drained

  • 2 plantains, peeled and cut diagonally

  • 1/2 red bell pepper, finely chopped

  • 1/2 chili pepper

  • 1 tomato, finely chopped

  • 1 onion, finely chopped

  • 3 tsp dried thyme

  • 3 tsp paprika powder

  • black pepper to taste

  • salt to taste

  • vegetable oil

Instructions:

  1. Peel and cut plantains diagonally (or round). Season with black pepper to taste, 1 tsp thyme and 1 tsp paprika powder. Add 2 tbsp vegetable oil to your frying pan on medium to high heat and add your plantains. Cook until golden brown on each side, about 1-2 minutes per side. Rest on paper towels to get rid of excess oil.

  2. In a frying pan add 1 tbsp vegetable oil and cook ½ onion, ½ chili pepper and tomato and cook for about 3 minutes. Add ackee, 1 tsp thyme and 1 tsp paprika powder and cook for 5 more minutes, stirring occasionally. Add black pepper to taste and set aside.

  3. In a frying pan add vegetable oil and on medium heat put ½ onion and bell pepper and cook for about 3 min. Add callaloo and black pepper to taste, 1 tsp thyme and 1 tsp paprika powder and cook for 5 minutes.

  4. On a plate, serve plantain, ackee and callaloo together.

Serves: 3 (or 2 really hungry people!)