Jamaican Breakfast with Jerk Sausage, Ackee, and Callaloo

Ackee and saltfish is Jamaica's national dish, but this is the fuller spread: ackee cooked with onion and scotch bonnet, callaloo wilted in garlic, jerk sausage grilled alongside. Hard dough bread goes on the plate for everything else to sit against. This is the kind of breakfast that needs no meal until dinner.

Prep Time

15 min

Cook Time

25 min

Servings

Difficulty

Medium

Ingredients

2-3 jerk sausage links
1 can (540g) ackee, drained gently
1 bunch callaloo (or substitute spinach or Swiss chard)
1 medium onion, sliced
½ scotch bonnet pepper, seeded and finely diced
3 garlic cloves, 2 sliced (for ackee), 1 minced (for callaloo)
2 spring onions, sliced
1 medium tomato, diced
½ tsp fresh thyme leaves
2 tbsp vegetable oil, divided
Salt and black pepper
4 thick slices hard dough bread

Steps

Grill or pan-fry the sausages over medium heat for 12-15 minutes, turning frequently, until cooked through. Keep warm while you prepare the rest.

Heat 1 tablespoon oil in a wide pan over medium heat. Cook the sliced onion and sliced garlic for 4 minutes until softened. Add the spring onions, scotch bonnet, thyme, and tomato. Cook for 3 minutes more.

Add the drained ackee to the pan. Stir gently: ackee falls apart easily and the pieces should stay visible in the final dish, not become a mash. Season with salt and pepper. Remove from heat.

In a separate pan, heat the remaining tablespoon of oil. Add the minced garlic and cook for 30 seconds. Add the callaloo and cook for 3-4 minutes, stirring, until wilted. Season with salt.

Toast or grill the hard dough bread slices. Plate the ackee, callaloo, and sausages together with the bread.

Tips

Canned ackee is the standard in any kitchen outside Jamaica; fresh ackee is rarely exported. Handle the canned ackee gently: open the tin, drain, and tip it into the pan without pressing. The callaloo step takes only a few minutes, so start it last. Everything should hit the plate warm at the same time.