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Ackee Scramble

Under 30 minutes


for 2 servings

  • 2 tablespoons butter
  • 1 leek, sliced into thin half moons
  • 1 red pepper, diced
  • 1 cup ackee (160 g), drained
  • 1 tablespoon garlic puree
  • ½ red chilli
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • fresh parsley, for garnish
  • spring onion, for onion garnish
  • hot pepper sauce, to serve, if you like spice


  1. Saute leek in butter for 8-10 mins until caramelised
  2. Add pepper and cook for 4 mins until soft and Add chilli & garlic, season with salt & pepper
  3. Add the ackee and cook for a couple of minutes until warmed through, being careful not to break it up too much
  4. Pop a lid on to keep warm whilst you make the fried bread
  5. Butter bread on both sides and pop into a pan over a medium-low heat with a splash of olive oil.
  6. Cook on medium-low until golden brown, flip and cook the other side.
  7. Top bread with the scramble, garnish with parsley and spring onion, and a splash of hot sauce, if desired.
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Ackee Scramble