Ingredients
| Qty | Product |
|---|---|
| ½ Tin | Dunns River Ackee - Drained |
| 200 Grams | Bias Cut Sliced Plantain - Diced |
| 1 Tsp | Rio pacific Smokey Butt Seasoning |
| 1x | Red Onion - Sliced |
| 1x | Green Pepper - Sliced |
| 1x | Red Pepper - Sliced |
| ½ Tsp | Garlic Puree |
| Oil to Stir Frying |
Ackee & Plantain
total
20 mins
Cook
5 mins
Prep
10-15 mins
Serves
2
A quick, simple but flavoursome dish using two of the Caribbeans favourite vegetables
Instructions
In a Thick bottom pan, heat some oil and pan fry the plantain over a medium heat until golden brown on all sides. Remove and set aside.
In the same pan saute the peppers and onions over a high heat until they caramelise.
Reduce heat to medium, and add garlic cooking for a minute or two
Add back diced plantain
Add Smokey Butt Seasoning and saute for another minute or two
Add the drained Ackee and gently combine. Do not stir too much as the ackee will break down.
Once the ackee is warm, serve.
