Ackee & Scotch Bonnet Sauce –

Name: Ackee & Scotch Bonnet Sauce –
Ingredients: 2 onions; 5 garlic cloves; 50g cashew nuts (optional); 4 large tomatoes; Small piece ginger; 2 tbsp herbes de Provence; 2 tbsp grated vegan parmesan; 1/2 scotch bonnet; 1 courgette; 100g sun-dried tomatoes; 540g ackee; 3 nori sheets; Fresh thyme; 400ml coconut milk; Chopped dill; Sea salt; Black pepper; 1.75oz cashew nuts (optional); 3.5oz sun-dried tomatoes; 18.9oz ackee; 14fl. oz coconut milk; Step 2 Transfer cooked ingredients into the Ninja Blender along with the coconut milk and blend until smooth; Step 4 Lastly, turn heat off and very gently fold in the drained and rinsed ackee and chopped dill; Step 5 I served with penne pasta mixed with a green pesto & dill. I topped it with fried courgette pieces, sautéed ackee, chopped sun-dried tomatoes and toasted pine nuts

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Sauté onions, garlic, ginger, and spices, blend with coconut milk, then simmer with vegetables and ackee for a flavorful vegan stew.

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Ingredients

2 onions
5 garlic cloves
50g cashew nuts (optional)
4 large tomatoes
Small piece ginger
2 tbsp herbes de Provence
2 tbsp grated vegan parmesan
1/2 scotch bonnet
1 courgette
100g sun-dried tomatoes
540g ackee
3 nori sheets
Fresh thyme
400ml coconut milk
Chopped dill
Sea salt
Black pepper
1.75oz cashew nuts (optional)
3.5oz sun-dried tomatoes
18.9oz ackee
14fl. oz coconut milk
Step 2 Transfer cooked ingredients into the Ninja Blender along with the coconut milk and blend until smooth
Step 4 Lastly, turn heat off and very gently fold in the drained and rinsed ackee and chopped dill
Step 5 I served with penne pasta mixed with a green pesto & dill. I topped it with fried courgette pieces, sautéed ackee, chopped sun-dried tomatoes and toasted pine nuts