Ackee and Callaloo Fried Rice

Name: Ackee and Callaloo Fried Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: ++2 pouches++; 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

Inspired by the flavours of Jamaica, the ackee brings a nutty, creamy, texture and our Coconut, Chilli and Lemongrass 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

16 - 30 Minutes
Medium
Serves 4

This recipe uses:

Coconut, Chilli and Lemongrass Basmati Rice

Where to buy

Ingredients

2 pouches Coconut, Chilli and Lemongrass 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

How to make Ackee and Callaloo Fried Rice

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.
Add in the fresh callaloo and season with salt, black pepper, dried thyme, and all spice. Cook for 5 mins.
Add 2 pouches of Tilda Coconut, Chilli & Lemongrass rice and stir together to combine all of the flavours.
Drain and add in the ackee. Mix together gently to avoid the ackee going mushy then simmer for 5 minutes.
Once its ready, pour into a bowl and garnish with black pepper and coconut shavings. Enjoy!