Ital is vital so this in why we are sharing this Ital Ackee (Vegan Ackee Recipe).
I removed the saltfish and cooked the ackee in coconut oil to make this lovely vegan dish.
Jamaican Rastafarian created the term Ital to describe their meatless low salt diet.
Derived from the word vital, it expresses the importance cleaning eating is to life.
The ‘I’ at the being comes from the Rastafarian expression I and I, which means the unity and oneness with all of God’s (the most high) creation.
The Rastafarian diet is not just a healthy lifestyle but also a spiritual way of like.
The Ital ackee recipe shared below is suitable for vegan and it is gluten-free.
Mushrooms can be the as a substitute for saltfish.
However, I did not use it in the recipe because mushroom is not a very common vegetable in Jamaican and I wanted to keep the recipe “Jamaican”.
If you want to use mushrooms, fry it before cooking it up with the ackee, just like you would with the saltfish in ackee and saltfish.
You will find that ital ackee is very easy to prepare. Gather together all the ingredients and slow cook it in coconut oil.
If you use coconut milk instead of coconut oil, you will prepare the sweet taste of vegetable run down (rundung).
Serve vegan ackee with our pumpkin rice or fried dumpling.
Ital Ackee dish for the vegetarians
- 1 Can of ackee Or use 1 dozen fresh ackee
- 1 Small onion Sliced
- 1 Medium tomato Sliced
- ½ Sweet bell pepper Sliced
- 2 Cloves garlic Crush
- 2 Scallions (spring onions)
- 3 Sprig of dried thyme
- ¼ – ½ Scotch bonnet pepper Remove seed
- ¼ tsp black pepper
- 4 tbsp Vegetable oil
- Open the can of ackee and pour it into a strainer and leave to drain. Depends on how hard the ackee is (some brands are really hard) you nay want to boil the for about 5 minutes.
- If you are using fresh ackee, pluck the ackee pods out of the outer skin and remove the seeds and the pink aril. Wash, place in a saucepan cover with water and cook for 15 to 20 minutes then drain.
- Fire on medium, heat the oil in a saucepan then add the onions, garlic and thyme and saute until the onion is soft.
- Add the tomato, sweet pepper, scotch bonnet pepper, scallions and cook for 3-4 minutes. Stir continuously.
- Stir in the ackee. Cover the pot, turn the heat to low and let it cook for another 10 minutes. Stir occasionally so not to burn.