Ackee seasoned rice

Original Blog Post:


2 tablespoon coconut oil

½ cup tomato chopped

½ cup onion chopped

½ teaspoon curry powder

2 cups cooked ackee

3 cups coconut milk

1 cup water

2 ½ teaspoon Salt

1 teaspoon Sugar

1 large stalk Scallion

3 sprigs Thyme

1 teaspoon Allspice

2 ½ cup Basmati rice

1 tablespoon coconut oil


  • Add coconut oil to a deep pot once it’s hot add curry powder, tomatoes and onions
  • Sauté until the onions begin to soften then add the ackee
  • Cook for a while allowing the ackee absorb some flavors
  • To the ackee add the coconut milk, water, salt, sugar, scallion, thyme, allspice and coconut oil and bring to a boil
  • Add the clean washed rice to the pot on high heat allow the rice to absorb some of the moisture
  • When it looks like the rice is absorbed into most of the rice, seal with foil over the top of the pot, and cover cook on a very low flame and let it steam for 20 min
  • Turn off the heat and let it rest still covered for another 10 minutes
  • Remove the cover and the foil, take out the scallion stalks
  • Using a fork fluff the rice so that the grains separate and are fluffy
  • Serve hot