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Ackee and Callaloo

Ackee and Callaloo Fried Rice

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




  • 2 pouches Coconut, Chilli & 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

  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. Add 2 pouches of Tilda Coconut, Chilli & Lemongrass rice and 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!