in Main Dishes
- Pasta - 10 ozs.
- Ackee - 1 dozen fresh (washed and boiled) or 1 20 oz. can
- Callaloo - 2 Cups (Chopped)
- Diced Tomato - 1 Cup
- Onion - 1 large (diced)
- Garlic - 3 cloves (minced)
- Scotch Bonnet Pepper - 2 tsp (chopped)
- Thyme - 1 tsp.
This dish gets it’s name because it incorporates the three colours of Rastafarianism- yellow represented by ackee , green by callaloo and red by fresh tomatoes.
METHOD:Choose any shape pasta desired. In large pot, boil about 2 quarts water with 2 tsps. of salt. Add pasta and stir occasionally until pasta is just cooked. Do not overcook.
Combine onion, garlic, pepper and thyme. In large skillet, heat oil. Add about half of seasoning mixture and saute till soft. Add the ackee and combine well. Cook together for about 10 minutes.
Separately saute the rest of the seasoning mix in oil. Add the callaloo, a sprinkle of salt and about ¼ cup water, cover and cook for about 10 minutes.
In serving bowl, combine the pasta, ackee, callaloo and tomatoes and mix well. Serve warm.