Vegan Ackee and Hearts of Palm Plantain Cups
This dish - using ackee, plantain and hearts of palm - is very Jamaican. I hope you love the Caribbean flavours as much as us McQueens do!
- 2 large green plantains
- 1 tin ackee
- 1 tin hearts of palm
- 1 scotch bonnet, chopped
- 1 red onion, chopped
- 3 garlic cloves, diced
- 2 spring onions, chopped
- 3 tomatoes, chopped
- 1 teaspoon all-purpose seasoning
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2-3 sheets dried seaweed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- Vegetable oil
Before you start, make sure your grown-up knows you鈥檙e going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...
MAKES 25
1.聽Start with some fun, pull apart the hearts of palm into small pieces. Put into a mixing bowl with half the salt and pepper, half of the thyme and the dried seaweed. Cover with water and leave to marinate for 30 minutes, or overnight if you can wait.
2. Preheat the oven to 170 掳C.
3. Heat 2 tbsp oil in a frying pan and gently fry the red onion and garlic until soft and golden. Then add the peppers and cook until soft.
4. Now for some more flavour- add the spring onion, tomatoes, all-purpose seasoning, scotch bonnet and the remaining salt, pepper and thyme. Cook for another 5 minutes, stirring occasionally.
5. Add the drained ackee and hearts of palm and mix well. Cook for another 5 minutes. Set aside to reheat later if necessary.
6. Peel the plantain and cut into thirds. Place in a frying pan with a big splash of oil and fry until golden. Be careful with hot oil or ask an adult.
7. Carefully tip into a bowl and mash with a fork. Squash this mixture into a cupcake tray. Squish up the sides to make cases. Bake for 20 minutes until solidified and golden.
8. Remove from the oven and leave to cool. Fill each one with ackee and heart and palm filling, tuck in and enjoy!
Nutrition per cup
Kcal- 44
Fat- 1.6g
Saturates- 0.2g
Carbohydrates- 7.7g
Sugars- 3.4g
Fibre- 11g
Protein- 1.1g
Salt- 0.1g