Ackee and Callaloo Fried Rice with Coconut
Caribbean fried rice combining tender ackee, nutrient-rich callaloo, and fragrant basmati with coconut oil, ginger, and warming spices. This one-pan dish balances creamy ackee against sautéed vegetables and toasted coconut, delivering authentic island flavors with minimal fuss.
Ingredients
- 1 ¼ cups basmati rice
- 2 tbsp coconut oil
- 1 onion, diced
- 4 garlic cloves, diced
- ginger, small knob, grated
- 1 red bell pepper, thinly sliced
- ½ scotch bonnet, de-seeded and dicedhabanero or bird's eye chili0.5similar heat profile
3
- 10 oz fresh callaloospinach or collard greensequal weightflavor differsearthier
3
- 1 tsp dried thyme
- 1 tsp pimento or allspice
- 1 ¼ lb ackeecanned ackeesame volumeno change
canned is pre-cooked and more widely available
- 3 ½ oz coconut shavingstoasted sesame seedsequal weighttexture and flavor shift
2
- 1 tsp salt
- 1 tsp black pepper
Instructions
- 1
Heat coconut oil in a large frying pan over medium heat.
- 2
Dice onion and garlic, grate ginger, thinly slice bell pepper, and de-seed and dice scotch bonnet.
- 3
Add all prepared vegetables to the pan, mix and cook until softened.
- 4
Add fresh callaloo, season with salt, pepper, dried thyme and allspice, cook for 5 minutes.
- 5
Rinse rice under cold water until clear, boil for 10 minutes and drain.
- 6
Stir rice into the pan to combine flavors.
- 7
Drain ackee and add gently, mixing to avoid breaking up the fruit.
- 8
Simmer for 5 minutes.
- 9
Transfer to a bowl and garnish with black pepper and coconut shavings.
Tips
Rinse rice thoroughly before cooking to remove starch and prevent clumping.
Fold in ackee gently at the end to preserve its delicate texture.
Use fresh callaloo if available; frozen works but may be softer.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of water to avoid drying.
Prepare and chop vegetables up to 1 day ahead. Boil rice separately and store separately; combine when cooking.
Hot, straight from the pan or after brief resting in bowl. Garnish just before serving to maintain coconut texture.
Common Mistakes
Overwork ackee when folding in to avoid it becoming mushy mash instead of maintaining individual fruit segments.
Skip rinsing rice to avoid gummy, clumped texture in final dish.
Add ackee too early or cook at high heat to prevent breakdown of delicate fruit.
Substitutions
canned is pre-cooked and more widely available
3
3
2