This Vegan Ackee dinner is an example of honoring cultural heritage while maintaining a whole food, plant-based nutrition plan. This healthy and satisfying meal is gluten-free, oil-free, and loaded with flavor.
Oh, ackee…how I love thee. I was in Jamaica a couple of years ago to visit my grandmother and family, and I swear I ate ackee every day for the first week I was there. Ackee is nostalgic for me just like rice and peas. I remember my mom making ackee for a special breakfast during the holidays. It has always been one of my favorite things to eat growing up. So, when I’m in Jamaica and eat fresh ackee from my family’s property. Eating fresh ackee from the tree is such a treat, as it is only sold in the can back home here in the States.
This fruit cooked and simmered with onions, tomatoes, peppers, and the scotch bonnet pepper delights the soul. Although ackee is not indigenous to Jamaica, it is at the heart of Jamaican culture and cuisine. It is the national dish of Jamaica, served with saltfish. If ever in Jamaica, you can’t leave the island without trying ackee.
This Vegan Ackee recipe has 11 key ingredients.
- Scotch bonnet pepper
- Quinoa (or brown rice)
This scrumptious Vegan Ackee meal is filling and rich in several micronutrients, including Vitamins A, C, E, and K, the B-Vitamins Thiamin, Riboflavin, B6, and Folic Acid, as well as the minerals iron, potassium, phosphorus, magnesium, calcium, and zinc.
Frequently Asked Questions
Ackee is a tropical fruit native to West Africa. It is the national fruit of Jamaica and is known for its unique appearance and creamy texture when cooked.
Unripe ackee contains high-level amounts of a toxin, hypoglycin A. Exposure to this toxin can result in vomiting, hypoglycemia, weakness, coma, and even death. Once the fruit fully ripens, the level of hypoglycin A toxin diminishes to "negligible" levels. However, the rind and seeds still have high levels of this toxin and should not be eaten. The FDA monitors canned and frozen ackee. Approved suppliers are put on a Green List of importers allowed to ship canned and frozen ackee to the United States.
It's reminiscent of an avocado, another fruit high in healthy plant fats, but with a soft, subtle, savory, and nutty flavor. Ackee has a creamy texture and takes on the flavors of the seasonings and other ingredients it is cooked with. It looks like scrambled eggs on the plate. Check out this taste test conducted by a writer for The Paris Review.
Ackee is rich in omega-six fatty acids, a healthy plant fat. Ackee also contains niacin, Vitamins A and C, potassium, iron, protein, and fiber.
We hope you love this vegan ackee recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see our creation!Print
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