Ingredients

• 2 tins of Ackee
• ½ tin Coconut milk
• 8 red baby Tomatoes cut in half
• 3 rainbow Bell Pepper (sliced very finely)
• Salt & Pepper
• 1 Onion sliced thinly
• 2 tbsp Mixed Spice
• 1 tsp freshly picked thyme
• 1 tbsp Coconut oil
• ¼ Scotch Bonnet diced (this is very hot, so add to taste)
• 1 Spring Onion (scallion) finely chopped

Method

1. Drain the Ackee into a colander.
2. Heat the coconut oil in a thick base pan until hot
3. Add the onions, mixed spice, salt, pepper and cook for 2 minutes until translucent
4. Add the coconut milk and let it reduce by half
5. Mix in the peppers, thyme, tomato and stir for 1 minute on a medium heat
6. Ensure there is a creamy rich consistency and add the Ackee, add the scotch bonnet if needed.
7. Gently mix everything together without smashing the Ackee, then leave for a minute.
8. Garnish with spring onion in a bowl with your favourite sides and serve. Enjoy.