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Ackee and mushrooms, a scrumptious dish served with fresh coriander and lime slices
Creamy ackee fruit paired with earthy mushrooms, cooked in aromatic coconut oil.

Ackee and mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Ackee is the national fruit of Jamaica which, when cooked, bears a deceptive resemblance to scrambled eggs – both in appearance and creamy texture. Traditionally prepared with saltfish, this mushroom version is a fantastic vegan alternative. The scent of coconut oil and thyme transports you straight to the Caribbean coast.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Caribbean (Vegan)

Ingredients

Equipment Needed

  • Large frying pan
  • Sieve (for the tinned ackee)
  • Chopping board

Instructions

1 ✓

Carefully drain and rinse the tinned ackee. Do not shake, as the fruit flesh is very fragile!

Tip: Ackee has a high fat content and creamy texture, so rough handling will turn it into mush.
2 ✓

Clean and slice the mushrooms. Dice the onion and pepper, and crush the garlic.

Tip: Never soak mushrooms in water, as they absorb it like a sponge. Just wipe them or rinse quickly.
3 ✓

Heat the coconut oil in the frying pan. Sauté the onion and garlic until translucent.

Tip: The tropical aroma of coconut oil sets the character of the dish; do not swap for sunflower oil if possible.
4 ✓

Toss in the mushrooms and fry over high heat until their liquid evaporates and they begin to brown.

Tip: The mushroom flavour deepens during roasting (Maillard reaction), providing the meaty 'umami' base.
5 ✓

Add the pepper, cumin, salt and black pepper. Continue frying for 2-3 minutes until the pepper softens but retains some crunch.

Tip: Heating the spices in fat activates the essential oils.
6 ✓

Finally, gently fold in the ackee. Only heat until warmed through (approx. 2 minutes), do not overmix!

Tip: The goal here is just heat equalisation. The texture of ackee becomes even creamier under heat.
7 ✓

Remove from the heat, squeeze over the lime juice, and sprinkle generously with coriander.

Tip: The lime acid 'cuts through' the richness of the coconut oil and ackee, making the overall effect fresh.

Recipe FAQ

Is Ackee safe?
Raw, unripe Ackee is toxic (contains hypoglycin). However, the tinned version is always ripe and pre-cooked, so it is completely safe.
Where can I get Ackee?
In specialist food shops or online, sold as 'Ackee in brine' in tins.

Ingredients

  • 1 tin Ackee (drained, approx. 200g fruit)
  • 250 g Mushrooms (chestnut or shiitake)
  • 1 Red onion
  • 2 cloves Garlic
  • 1 Red pepper
  • 1 bunch Fresh coriander (or thyme)
  • 2 tbsp Coconut oil
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 0.5 tsp Cumin
  • 1 Lime