Ackee and Callaloo Fried Rice
Inspired by the flavours of Jamaica, the ackee brings a nutty, creamy, texture and our Coconut, Chilli and Lemongrass rice blends incredibly with the fresh ingredients. A combo from heaven! Tildalicious tip: If you cannot get your hands on fresh callaloo you can swap it our for spinach. Callaloo is part of the spinach family.
Recipe created by Original Flava
- 16 - 30 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Coconut, Chilli and Lemongrass Basmati Rice
- 2 tbsp coconut oil
- 1 onion
- 4 garlic cloves
- Small knob of ginger
- 1 red bell pepper
- 1/2 scotch bonnet
- 280g fresh callaloo
- 1 tsp dried thyme
- 1 tsp pimento or all spice
- 520g ackee
- 100g coconut shavings
- 1 tsp salt
- 1 tsp pepper
How to make Ackee and Callaloo Fried Rice
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Add coconut oil in a large frying pan on a medium heat. Dice onions and garlic and grate the ginger. Thinly slice the bell peppers and de-seed and dice the scotch bonnet. Add it all into the pan, mix together and cook for 3 mins until the vegetables soften.
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Add in the fresh callaloo and season with salt, black pepper, dried thyme, and all spice. Cook for 5 mins.
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Add 2 pouches of Tilda Coconut, Chilli & Lemongrass rice and stir together to combine all of the flavours.
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Drain and add in the ackee. Mix together gently to avoid the ackee going mushy then simmer for 5 minutes.
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Once its ready, pour into a bowl and garnish with black pepper and coconut shavings. Enjoy!
