Recipe

Keep warm with some Vienna Saudage Stew with Ackee and Peas. serve with a sprinkle of spring onion and some fresh coriander leaves, perfect alongside some long grain rice.

Serves: 4 people   |   Prep time:   10 minutes   |   Cooking time:   35 minutes

Caribbean   |   Main   |   Gluten Free   |   Dairy Free

  

Ingredients

• 2 tbsp Vegetable Oil
• 1 Onion, diced
• 1 Whole Red Chilli
• 1 tin Original or Spicy Vienna Sausages, drained and sliced
• 2 Garlic Cloves, minced
• 2 Yellow or Green Peppers, cut into chunks
• 1 tsp Dried Thyme
• ½ tsp Cayenne Pepper
• 1 heaped tbsp Tomato Puree
• 1 tin Cherry Tomatoes
• 1 tin Gungo Peas or Black Beans
• 1 tin Jamaican Ackee, drained
• 2 Spring Onions, chopped
• 1 heaped tsp Brown Sugar
• Juice of half a Lime
• Sea Salt and Black Pepper, to taste
• Coriander to garnish

  

Method

1. Heat the oil in a large pan, over a medium-high heat.
2. Add the onions, whole chilli and sliced sausages, stirring occasionally until the onions turn translucent and the sausages brown, for about 5 minutes.
3. Now, stir in the garlic, peppers, half the spring onion, dried thyme and the cayenne pepper and cook for another few minutes.
4. Add the tomato puree and stir through for 1 minute, followed by the tinned tomatoes, the drained peas/ beans, a splash of water and a heaped teaspoon of sugar. Cover the pan with a lid and reduce to simmer for 10-15 minutes.
5. You can remove the whole chilli at this stage, or just before serving for more of a kick!
6. Finally, add the drained ackee to the top of the stew - do not stir it, as the ackee will fall apart. Pop the lid back on for a further 3-5 minutes.
7. Remove the pan from the heat. Gently fold the ackee through the other vegetables, being careful not to break it up too much. Add the lime juice and season to your liking.
8. To serve, sprinkle with the remaining spring onion, and some fresh coriander leaves.
9. Perfect alongside some long grain rice.