Ackee and tilapia, with boiled plantain

Ingredients

• 2 cups fresh or canned ackee
• 2 tilapia fillets
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 1 large tomato (chopped)
• 1 bell pepper (sliced)
• 1 stalk green onion (chopped)
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Salt to taste
• 1 tbsp olive oil
• 2 ripe or green plantains
• Water for boiling

Instructions

Boil the plantains

1. Peel the plantains and cut into halves or chunks.
2. Place in a pot with water and a pinch of salt.
3. Boil for about 15 to 20 minutes until tender.
4. Drain and set aside.

Prepare the tilapia

1. Season the tilapia with black pepper, paprika, a little salt, and half of the garlic.
2. Heat olive oil in a pan over medium heat.
3. Lightly pan-sear the tilapia for about 3 to 4 minutes per side until cooked through.
4. Remove and gently break into chunks.

Cook the ackee

1. In the same pan, sauté the onion, remaining garlic, bell pepper, tomato, green onion, and thyme for about 2 to 3 minutes.
2. Add the ackee and gently stir (so it doesn’t become mashed up).
3. Add the tilapia pieces and mix lightly.
4. Cook for another 2 to 3 minutes. Adjust with salt and pepper as needed.

Serve

Serve the ackee and tilapia hot, with the boiled plantain on the side.

Recipe by Pastor Nwakaego V. Etuka.

To learn the story behind this recipe, read our blog post “The right to culturally relevant food: Meet Pastor Vivian of Bethel Outreach Community Services.“