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Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
JESSIKER BAKES15Ingredients
40Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 14 oz. hearts of palm
- 1 cup filtered water
- 1 Tbsp. sea salt
- 2 tsp. kelp (or nori flakes, optional)
- 1 lb. ackee (cooked, or canned/tin ackee*)
- 2 Tbsp. coconut oil
- 4 cloves garlic (finely diced )
- 2 Roma tomatoes (or plummy, roughly chopped)
- 1 bell pepper (medium sized, roughly chopped)
- 1/2 red onion (roughly chopped)
- 4 stalks fresh thyme (stems removed)
- 1/4 scotch bonnet (or more for your preferred heat, finely diced )
- 3 stalks scallion (sliced)
- sea salt
- ground black pepper
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