Vegan Ackee and “Saltfish”

Ackee and saltfish is a traditional Jamaican recipe. My vegan version substitutes the cod for palm hearts, but still includes the ackee (a native Jamaican fruit), veggies and a hearty bunch of spices that will make your taste buds sing.

Here's what you'll need:

• 1 can of heart of Palms
• 1 can of ackee
• 3 sprigs of fresh thyme
• 1 whole Spanish onion, diced
• 1 bunch of green onions
• 1 tomato, chopped
• 1 sheet of Nori
• 1 teaspoon of Allspice
• 3-4 Pimento balls
• ½ Scotch bonnet pepper
• Cooking oil
• Salt and Pepper to taste 

Instructions:

Prepare vegan “saltfish”

1. Open can and remove water from heart of palms
2. Take tube like palms and with your hands rip and pull palms into shreds and pieces that resemble saltfish
3. Prepare a bowl of water with 2 cups of water and ¼ cup of salt and 1 sheet of nori. Soak hearts palms for 30mins-1hr
4. Rinse and dry

Prepare ackee

1. Chop onions, tomatoes to desired size
2. Chop ½ scotch bonnet pepper (this depends on how spicy you want it!) 
3. Use three thyme stems
4. Use 3-4 pimento balls
5. Open can of ackee, drain and dry to reduce liquid

Combining ackee and vegan “saltfish”

1. In a pan, warm your tbsp of oil
2. Add in tomatoes, onions, scotch bonnet, pimentos and pinch of allspice and toss
3. Add in vegan saltfish and toss till the onions begin to brown
4. Add ackee and lightly toss, not too much or it will break apart!
5. Add salt and pepper for taste
6. add in pieces of nori to give it more of that fish-like taste.
7. Serve with bakes, dumplings or on rice!