Jamaican Ackee and 'Saltfish' Scramble (Dairy-Free)

Ingredients

• 2 cans Canned Ackee
• 1 can Hearts of Palm
• 1 medium Onion
• 1 medium Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 2 cloves Garlic
• 1 medium Tomato
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully drain and rinse the 2 cans of Canned Ackee. Drain the 1 can of Hearts of Palm and cut it into 1.27 cm pieces.
2. 2Dice the 1 medium Onion, 1 medium Bell Pepper, 1/2 small Scotch Bonnet Pepper, 2 cloves Garlic, and 1 medium Tomato into pieces about 0.635 cm in size.
3. 3Heat the 2 tbsp of Coconut Oil in a 30.48 cm skillet over medium heat, which is about 175°C.
4. 4Add the diced 1 medium Onion, 1 medium Bell Pepper, 1/2 small Scotch Bonnet Pepper, and 2 cloves Garlic to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
5. 5Add the 1.27 cm pieces of Hearts of Palm and the diced 1 medium Tomato to the skillet. Cook for 5 minutes, stirring gently, until the tomato begins to soften.
6. 6Gently fold in the drained and rinsed 2 cans of Canned Ackee. Be very careful not to mash the ackee; stir just enough to combine it with the other ingredients. Season with the 1/2 tsp of Salt and 1/4 tsp of Black Pepper.
7. 7Continue to cook for another 5 minutes, stirring very gently, until the ackee is heated through. The dish is ready when everything is warm and combined, with the ackee holding its shape.
8. 8Serve the Jamaican Ackee and 'Saltfish' Scramble hot.

Substitutions

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