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Ackee and Callaloo Fried Rice

Ackee and Callaloo Fried Rice

Inspired by the flavours of Jamaica, the ackee brings a nutty, creamy, texture and our Pure Basmati rice blends incredibly with the fresh ingredients. A combo from heaven!

Tildalicious tip: If you cannot get your hands on fresh callaloo you can swap it our for spinach. Callaloo is part of the spinach family.

Recipe created by Original Flava

  • 0 - 30 Minutes
  • Medium
  • Serves 4




  • 240g Pure Tilda Basmati rice
  • 2 tbsp coconut oil
  • 1 onion
  • 4 garlic cloves
  • Small knob of ginger
  • 1 red bell pepper
  • 1/2 scotch bonnet
  • 280g fresh callaloo
  • 1 tsp dried thyme
  • 1 tsp pimento or all spice
  • 520g ackee
  • 100g coconut shavings
  • 1 tsp salt
  • 1 tsp pepper


  1. Add coconut oil in a large frying pan on a medium heat. Dice onions and garlic and grate the ginger. Thinly slice the bell peppers and de-seed and dice the scotch bonnet. Add it all into the pan, mix together and cook for 3 mins until the vegetables soften.

  2. Add in the fresh callaloo and season with salt, black pepper, dried thyme, and all spice. Cook for 5 mins.

  3. Rinse rice under cold water till clear, boil for 10 minutes and drain. Then stir together to combine all of the flavours.

  4. Drain and add in the ackee. Mix together gently to avoid the ackee going mushy then simmer for 5 minutes.

  5. Once its ready, pour into a bowl and garnish with black pepper and coconut shavings. Enjoy!