Ackee & "Saltfish"

Everything can be veganized! Insert: ackee + “saltfish” (hearts of palm)! This is just as satisfying as the real thing served in Caribbean homes across the globe!




1 can (14 oz) Hearts of Palm (or 2 saltfish fillets if you are making the pescatarian version)

1 tbsp sea salt

3 tsp kelp or nori flakes

1 can (19 oz) ackee (we like Linstead Market brand because it is simply ackee, water, and salt) -- additionally, if you have access to fresh ackee, you are lucky and please use it!

1 tbsp coconut oil

5 cloves of garlic

2 Roma tomatoes (other tomatoes work too)

1 medium green bell pepper

1/2 - 1 red onion (sweet onion is also acceptable)

3 stalks scallion

5-10 stalks fresh thyme

1/4 of Scotch Bonnet pepper (habanero is the next best pepper substitute)

Salt and ground black pepper, to taste

  1. Drain the hearts of palm. Slice the hearts of palm into diagonal strips as big or as small as you prefer (I tend to think the smaller the better). *Pescatarian option*: either soak overnight or boil in water 30 minutes to release excess salt, drain, scale, remove all bones, and finely shred.

  2. Add the hearts of palm to a small bowl, cover with water, add 1 tbsp salt and kelp or nori flakes, mix together, and set aside to marinate.

  3. Mince your garlic, and finely dice your tomatoes, bell pepper, scotch bonnet pepper, red onion, and scallions.

  4. Heat your oil in a pan. Add in the garlic, tomatoes, bell peppers, onions and cook down until it’s soft and the onions are translucent, for about 5 minutes.

  5. Add in the thyme (you can leave it on the stem, and take the stems out just before or after plating -- the thyme leaves will fall off the stem when heated in the pan) and stir.

  6. Drain the salt brine and add your hearts of palm to the pan with your cooked veggies and seasonings. *Pescatarian option*: add in your shredded saltfish. If it looks dry add a couple more teaspoons of oil. Stir to combine. Cook for about 5 minutes.

  7. When the hearts of palm (or saltfish) is cooked, taste and add salt and pepper to your preference. Do this before adding your ackee, which is very fragile!

  8. Drain the canned ackee well, and add it all to your pan with everything else. Stir gently with everything. Taste again and add salt and pepper to your preference. This doesn't need to be in the pan long; just long enough to heat the ackee (2-3 minutes).

  9. It's ready! Serve alongside fried plantain, breadfruit, avocado, coconut bake, or any of your other favorite sides, or enjoy this flavorful meal all on its own!

    ** Can be stored in an airtight container in the fridge for up to a week.


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