• 400g green jackfruit - 1 can
  • 540g Ackee - 1 can
  • 2 tsp all-purpose seasoning
  • 2 tsp smoked sea salt
  • 2 tsp black pepper
  • 2 tsp thyme
  • 2 tsp paprika
  • 2 tsp ground all spice
  • 1 garlic clove - minced
  • 1 small white onion - finely chopped
  • 1 large tomato - chopped into small bits
  • 1 bell pepper (red or green) - chopped into bitesize chunks
  • 1 scotch bonnet pepper - sliced thinly
  • 1 tbsp olive oil (or coconut oil)
  • 300g long grain rice


  1. 1

    Drain the jackfruit liquid from the tin and rinse with cool water. Put the jackfruit into a strainer, use your hand to push/squeeze and remove any remaining liquid from the jackfruit. Use your fingers to pull the stringy pieces and place all into a bowl

  2. 2

    Pour 1tsp of olive oil in a pan to a high heat. Add garlic, onions and scotch bonnet to the pan and stir for 3 minutes

  3. 3

    Add the jackfruit, all-purpose seasoning, paprika, thyme and the all spice to the pan, mix together and continue to stir. Once the jackfruit is soft, add the chopped bell pepper and tomato

  4. 4

    Drain the liquid from the ackee tin and pour into the same pan. Season with smoked sea salt and black pepper. Gently fold the ackee over into the jackfruit (Avoid stirring as ackee easily breaks apart) and allow to simmer for 3-5 minutes.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 17.0g 24%
  • Saturates 0.8g 4%
  • Sugars 17.0g 19%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

76.0g carbohydrate 3.6g fibre 10.3g protein

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