The good stuff:

  • This recipe is a great balance of vegetables and good fats. This can sometimes be the best combination for optimal absorption of vitamins & minerals for the body (veg + fat) and helps keep glycemic index low (if you have energy crashes).
  • Ackee, a fruit consumed in Jamaica, is rich in fiber (good for digestion) and potassium (good for blood pressure) and iron. While it’s a rather fatty fruit, rest assured it’s the good kind of fat when consumed in moderation ๐Ÿ™‚

You’ll need:

  • Ackee
  • Kale, washed & chopped
  • 1 small onion, chopped (or sub with scallion if you prefer)
  • 3 garlic cloves, finely chopped
  • 1 scotch bonnet*, finely chopped (without seeds)
  • Thyme
  • Coconut oil
  • Other colourful veggies, chopped (bell pepper, carrots etc…)
  • Pinch of salt.

The process:

  • Prepare the ackee. Cook it as per your usual habit & drain. Set aside. If you’re using canned ackee, drain it and set aside.
  • In a large pan, cook the onions.
  • Add the thyme and fry it with the onions- I find it releases the flavour of thyme a lot more this way.
  • Once the onions turn translucent, add the garlic + scotch bonnet and cook for just a short minute.
  • Add the chopped vegetables and cook for a few minutes: until soft but still with a bite.
  • Add the kale and cook until wilted.
  • Gently add the ackee and mix everything together.
  • Cover the pan with lid and let cook for about 3 short minutes.
  • Enjoy ๐Ÿ™‚
  • * If you don’t have scotch bonnet in your country, sub with a hot pepper of choice.ย 

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