Ackee and jackfruit with rice and peas (Ve)

Recipe submitted by Jason, a Digital Reprographics Specialist Technician at London College of Communication, for Black History Month 🍚

Jason's story: "It represents my culture and I also believe that UAL should be completely vegan and have consideration on the impact of their food on the environment."

Ackee was originally imported from West Africa in the 1700's and is a unique fruit. Although it is originally paired with Salt-Fish, jackfruit or banana blossoms are a suitable replacement for vegans and plant-based eaters. 

Vegan ackee and jackfruit recipe

INGREDIENTS:

• 540g ackee
• 540g green jackfruit
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp thyme
• 2 tsp paprika
• 2 tsp pimento
• 1 large tomato
• 1 cup mixed peppers
• 1 Scotch bonnet pepper

METHOD:

1. Wash jackfruit, cut off hard rubbery ends and break off stringy pieces. Place in a bowl. 
2. Add 1tbsp of olive oil to a pan on high heat and add onions, garlic and Scotch bonnet. Sauté for 2 minutes. 
3. Add jackfruit to the pan and season with black pepper, salt, thyme and pimento. Mix and cook for 10 minutes.
4. Add mixed peppers and tomatoes.
5. Drain ackee and place in pan. Season with black pepper and thyme. Gently fold over and simmer for 5 minutes. 

Jamaican rice and peas recipe

Prep time: 10 mins

Cooking time: 45 mins

INGREDIENTS:

• 2 cans red kidney beans/1 pack gungo peas
• 1 small onion
• 3 spring onions
• 4 thyme branches
• 1 Scotch bonnet pepper
• Pimento seeds or 1 tsp all-spice
• 1 tsp black pepper
• 1 tsp salt
• 2 garlic cloves
• 1 can coconut milk
• 2.5 cups of rice (long grain or Basmati)
• All-purpose seasoning (optional)

METHOD:

1. Pour 2 cans of red kidney beans or gungo peas in a pot and soak in water overnight (with the water slightly above the peas). 
2. Place the pot on the stove on high heat and bring to a boil. Add the salt and black pepper.
3. Add the onion, thyme, spring onions, garlic, pimento seeds and Scotch bonnet pepper. Mix well.
4. Add the coconut milk and stir well.
5. Wash rice thoroughly and pour into the pot. Mix rice well.
6. Put foil on top of the pot for a quicker cook and place the lid on top. Cook for 40 minutes on medium heat.
7. Take out Scotch bonnet pepper.
8. Mix rice thoroughly from the bottom and serve! 

Contact:

Find more delicious recipes at @ualcatering