Ackee

Jamaica's national dish is Ackee with saltfish. Obviously we're doing it without the fish but I did try some fried shredded halloumi which sort of worked but didn't really add much to the dish. Ackee was a new experience and it had this wonderful silken "scrambled egg" texture. It's a fruit that can be poisonous when fresh. The processed tinned variety is perfectly fine! 

Ingredients
serves 4

680g Ackee, ( 2 x 540g tin, drained weight 340g) 
400g halloumi, shredded (large), and seasoned.  (optional)
2 onion, finely chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
8 spring onions, thinly sliced
6, tomatoes, ripe, skinned and chopped
2 scotch bonnet, deseeded and thinly sliced 
1 tsp dried thyme
1 tsp fresh thyme
1 tsp freshly ground black pepper
salt

Method

In a large frying pan heat the oil to a medium temperature. Add the onions and gently fry for a few minutes before adding the garlic, green pepper and spring onions. Cover and continue to cook until the veg have softened. Stir every now and then.

Add the chilli, (add as much or as little as you prefer), then the chopped tomatoes, dried thyme and black pepper. Stir well. Bring to the boil and simmer on a low heat for 10 minutes. 

Taste and adjust the seasoning to taste.

Drain the ackee and add to the pan, gently stir through. Continue to cook for a few minutes longer until the ackee has heated through.

Scatter some fresh thyme leaves and serve immediately with some rice and peas or fried dumplings.