Ackee with Spinach and Bacon

In Jamaica majority of the time Ackee is mostly served with salt fish and fried dumplings, or cooked dumplings, boiled green bananas and yam! Or eaten with bread.


1 can Ackee 340g

Handful of baby spinach

1 pk vegan bacon chopped

1 small onion finely diced

1 tsp black pepper

Pinch of salt

3 tbsp olive oil

1 hot chilli pepper (optional)


This is what Ackee looks like on the tree before dropping or picking, once it’s fully open on the tree it’s ready to be picked, if not fully open and picked or fall off it can’t be cooked and eaten or it will be poisonous if eaten! Similar to some mushrooms only difference is Ackee needs to be fully open before and not forced. And as for mushrooms not all are edible.

Preheat stove to a medium setting, and place saucepan on stove heat oil and cook the onion and pepper for a few minutes. In meantime drain Ackee from tin in a colander, add the bacon and spinach to onion and pepper and allow to cook for ten minutes and spinach has wilted and cooked. Add Ackee and black pepper and pinch of salt and cook for a minute and serve with your chosen dish.

Ackee in brine makes life a lot easier to prepare by draining and preparing with your ingredients since it’s already cooked and fully open no need to worry about it not been fully open. Nice vegetarian meal.