As we have stated before in previous articles, the ackee fruit is a part of Jamaica’s national dish (ackee and saltfish). Today we give you a recipe for a new way to twist this fruit by using it to make a soup. Check it out below.
Preparation time: 30m
Cooking time: 30m
For 4 people ()
- 1 tablespoon Grace Hello Margarine
- 1 tablespoon garlic, minced
- 1 small onion, chopped
- 1 sprig thyme
- 1 stalk escallion, chopped
- 1 whole scotch bonnet pepper
- 1 dozen ackees, boiled and drained
- 3 cups chicken stock
- 1 cup Anchor Heavy Cream
- 1/8 teaspoon black pepper
- 0 GARNISH:
- 1/4 cup cashew nuts
- 2 stalks escallion, julienne
- 1/4 cup flour
- 1/4 cup Grace Vegetable Oil
Melt margarine in a sauce pot and use to saute chopped garlic, onion, thyme, escallion and whole scotch bonnet pepper.
Add ackee and toss with the sauteed seasonings. Pour in the chicken stock and simmer for about 5-10 minutes.
Remove from flame and blend for about one minute or until smooth. Return to sauce pot, and bring to a simmer.
Add heavy cream, black pepper and salt to taste, and stir well.To Toast Cashew:
Toast cashew nuts in a preheated oven 180°C (350°F) for about 5 minutes.
Dust julienne escallion with flour and fry in heated vegetable oil for 30 seconds. Drain on absorbent paper.Garnish with four toasted cashew nuts and fried escallion.
Julienne: To cut into thin strips.
via Grace Foods
Sign up for our ReCaFo Irie Newsletter now! We deliver the vibe of the islands right to your inbox.