Callaloo and Ackee Fried Rice
To start, add some coconut oil into a large frying pan on a medium heat. Dice your onions, garlic and grate your ginger. Thinly slice your bell peppers and de-seed and dice your scotch bonnet. Whack it all into the pan, mix together and cook for 3 minutes until the veggies soften.
Add in the fresh callaloo and season with salt, black pepper, dried thyme, and all spice. Cook for 5 minutes.
Add in your rice and stir together to combine all 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!