About the Recipe
The national dish of Jamaica and favorite breakfast.
14 oz hearts of palm, canned
2 Tbs nori sheets, chopped
1 Tbs salt
1 1/2 cup water
1 lb ackee, canned
4 garlic cloves
2 roma tomatoes, diced
1 bell pepper, diced
1/2 cup red onion, diced
2 Tbs thyme, fresh
1 scotch bonnet pepper
3 scallions, sliced on bias
Using a fork, shred the hearts of palm and place in a mason jar.
Add water, salt and nori sheets to the mason jar and marinate for a minimum of 30 minutes up to overnight. (The water should well cover everything within the mason jar)
Dice bell peppers, onion, tomatoes and garlic. Prepare the thyme. Set aside.
Rinse and drain the ackee. Set aside.
In a heated pan, water saute the bell pepper, onion, garlic, thyme and tomatoes. Cook for ~4 minutes or until the onions are translucent.
Drain the hearts of palm and add the palm to the pan. Saute until the hearts of palm begin to crisp (about ~5 minutes).
Add the ackee to the pan and gently stir as the ackee is delicate. Add salt and pepper to taste and serve.