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#rootinforeverybodyBlack

ackee and callaloo

ackee is the national fruit of jamaica, where my grandad is from. the most traditional dish is ackee and saltfish, and this recipe will be dropped soon, but i wanted to give you something quick without having to marinate jackfruit 'saltfish' and you should be able to pick everything up at your local afro caribbean store.

 

the price of ackee in london is anti black. £5 for a whole can??? excuse me. i am told it is due to white vegans using it in place of scrambled egg. as vegans we need to be way more conscious of the impact of our food choices. 'colombusing' is a term for what happens when white people 'discover' 'exotic' foods, and i am seeing it happen to plantain chips. we need to be making ethical choices and ensuring that indigenous communities (as well as farmers and fruit pickers) are given the support, respect and appropriate payment. sunland carribean foods in blackhorse lane or ebony status on ig. 

 

(this is lit on toast though...)

 

ingredients:

 

1 can of ackee

1 can of callaloo or 1 bunch fresh calalloo, roughly chopped

2 tomatoes, diced

1 onion, diced

1 spring onion, sliced

3 cloves garlic, minced

1 scotch bonnet (keep whole, or finely chop if you bout it)

a few stalks of fresh thyme (about 1tsp dry)

1 tsp smoked paprika

1 tsp sea salt

1 tsp black pepper

1tbsp sunflower, avocado or groundnut oil (optional)

 

 

method:

 

1. fry the onions until lightly browned and fragrant

 

2. add garlic and spring onion for about 1 minute

 

3. add everything else, (except the ackee and callaloo) and fry until the tomatoes soften and lose structure. if it sticks add a bit of water or stock. 

 

4. if using fresh callaloo, add and sautee until cooked

 

5. drain and rinse the ackee and add to pot. stir through until piping hot. be gentle so it doesn't go mushy!

 

enjoy on toast, by itself, with hard food (steamed yams and dumplings) or add to a grain for a whole meal. 

 

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