Kitchen
Enjoying my own cooking.
Part of my art and teapot collections can be seen in the background.
RECIPES
Ackee Blighia sapida
Ackee & Broccoli
A quick, tasty and healthy version of the Jamaican national dish. Rasta colours give it great eye appeal. Method is basically stir-fry, so prepare ingredients and have ready at hand for quick cooking. Serves 6, unless you are extra craven.
2 dozen ackees
or
2 cans ackees
1 medium bunch broccoli
1 stalk celery
2 plum tomatoes
1 large onion
1 clove garlic
1 stalk escallion
1 sweet pepper
Scotch Bonnet pepper
Thyme
Salt
Black pepper
Parsley
Paprika
Remove ackee arils from pods and discard pink membranes, boil
with a pinch of salt until just tender when colour changes from
creamy to bright yellow, drain and set aside. If using canned,
drain likewise, and set aside.
Mince garlic and slice onion and sautee together in oil.
Add broccoli stem cut into small pieces and cook for 2 minutes
before adding florets. When broccoli turns bright green, add
chopped escallion and celery, thyme and thinly sliced scotch
bonnet pepper.
Add ackee and combine gently so as not to squash, especially if
canned. Sprinkle liberally with black pepper.
Cover and let simmer for 2 minutes.
Top with sweet pepper chunks, tomato wedges, chopped parsley and
paprika.
Serve with boiled green bananas and yellow yam, or brown rice.
