Dips & Sauces, Vegan, Vegetarian
Ackee & Scotch Bonnet Sauce
Recipe by RG Vegan
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Cooking method:
Food Processor
- Prep Time: 5 mins
- Total time: 30 mins
- Skill Easy
- Serves 4 people
Ackee & Scotch Bonnet Sauce
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 2 onions
- 5 garlic cloves
- 50g cashew nuts (optional)
- 4 large tomatoes
- Small piece ginger
- 2 tbsp herbes de Provence
- 2 tbsp grated vegan parmesan
- 1/2 scotch bonnet
- 1 courgette
- 100g sun-dried tomatoes
- 540g ackee
- 3 nori sheets
- Fresh thyme
- 400ml coconut milk
- Chopped dill
- Sea salt
- Black pepper
Cooking mode
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Method
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Step 1
Heat a drizzle of olive in a pan on a low to medium heat. Add in the chopped onions, garlic, ginger, cashew nuts, Herbes de Provence & scotch bonnet. Sauté for 5 minutes. Add in the fresh chopped tomatoes and continue to cook for 6 minutes or until tomatoes begin to break down
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Step 2
Transfer cooked ingredients into the Ninja Blender along with the coconut milk and blend until smooth
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Step 3
Add the blended sauce back into the saucepan on a low to medium heat. Place in the fresh thyme sprigs, sliced courgette, chopped sun-dried tomatoes, grated vegan parmesan, torn nori sheets, salt & black pepper (to taste). Reduce heat and simmer for 10 minutes stirring occasionally
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Step 4
Lastly, turn heat off and very gently fold in the drained and rinsed ackee and chopped dill
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Step 5
I served with penne pasta mixed with a green pesto & dill. I topped it with fried courgette pieces, sautéed ackee, chopped sun-dried tomatoes and toasted pine nuts
