Curried Ackee Soup

Name: Curried Ackee Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Americas
Ingredients: 1.2 litres/2½ cups chicken or vegetable stock; 1 tsp Walkerswood West Indian Curry Powder or Curry Paste; 1 tbsp olive oil; 2 escallion (spring onion) stalks, finely chopped; 3 X 280 g cans Walkerswood Ackees, drained; 1 fresh thyme sprig; a dash of Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce (optional); salt and freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

Ackees are so delicate they must be eaten or processed within hours of ripening. Canned ackees are a good substitute for fresh Ackee, which is a very unusual fruit, is only widely eaten in Jamaica. This recipe, though delicious, is not considered a traditional dish.

Ingredients

1 tbsp olive oil
1 tsp Walkerswood West Indian Curry Powder or Curry Paste
2

Americas
Vegan
Soup
Gluten-free

Method

Heat the olive oil in a saucepan add the curry escallions and thyme and saute gently. Add three-quarters of the ackees and the stock. Season with salt pepper and Hot Pepper Sauce to taste. Bring to the boil and simmer uncovered for 15 minutes. Mash the ackees into the soup to blend them before adding the remaining whole ackees Serve hot.