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4
Easy
30 min
Published 2001
One step beyond macaroni and cheese! Pasta dishes are now abundant throughout the Caribbean.
Cook the pasta in a large pot of boiling, salted water until al dente (tender but still slightly chewy).
Meanwhile heat the olive oil in a skillet and saute the onions, escallion and garlic. Add the tomatoes and mixed herbs. Stir in the drained callaloo and toss in the ackees gently, until warm, adding salt and pepper, and hot pepper sauce, if using. Finally, add the crumbled pieces of