Vegan Caribbean Combo recipe: Ackee, Callaloo, Plantain
The ultimate Caribbean vegan combo! Ackee, plantains and callaloo make a perfect vegan breakfast, lunch or dinner.
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
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.
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.
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.
On a plate, serve plantain, ackee and callaloo together.
Serves: 3 (or 2 really hungry people!)