Vegetarian Ackee and Saltfish
Discover the vibrant flavors of the Caribbean with this Vegetarian Ackee and Saltfish recipe—a plant-based twist on Jamaica’s iconic dish. Made with creamy canned ackee and tender jackfruit, this recipe replaces the traditional saltfish while delivering all the bold, savory goodness you love. Infused with the aromatic blend of onion, bell pepper, tomato, garlic, and a touch of fiery scotch bonnet pepper, this hearty dish is seasoned to perfection with thyme, paprika, and black pepper for authentic island flair. Ready in just 40 minutes, it’s an ideal vegan-friendly option for weeknight dinners or special occasions. Serve it alongside boiled dumplings, fluffy rice, or crisp fried plantains for a truly unforgettable Caribbean meal. Perfect for vegetarians, vegans, and anyone looking to explore the vibrant flavors of Jamaican cuisine!
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Recipe Information
Ingredients
- 1 can (540g) canned ackee
- 1 can (400g) jackfruit
- 2 tablespoons olive oil
- 1 medium, sliced onion
- 1 medium, sliced bell pepper
- 1 medium, chopped tomato
- 2 cloves, minced garlic
- 1 small, seeded and minced scotch bonnet pepper
- 2 stalks, chopped scallions
- 1 teaspoon, dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
Instructions
Start by draining the canned ackee and jackfruit in a colander. Rinse gently with cold water and set aside to dry.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the sliced onion and bell pepper to the pan and sauté for about 5 minutes until they become soft.
Stir in the chopped tomato, minced garlic, and scotch bonnet pepper. Cook for an additional 3 minutes, allowing the flavors to meld together.
Add the jackfruit to the pan, using a spatula or fork to break it into smaller pieces resembling flakes. Cook for 5 minutes, stirring occasionally to ensure it's well-coated with the seasoned vegetables.
Gently fold in the ackee, taking care not to break it up too much. Sprinkle in the chopped scallions, thyme, black pepper, paprika, and salt.
Cover the skillet and reduce the heat to low. Let the ackee heat through for 5 minutes, stirring gently once or twice.
Taste and adjust seasoning if necessary, then remove from heat.
Serve hot, garnished with additional chopped scallions if desired, alongside boiled dumplings, rice, or fried plantains.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 92.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4212 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
