Blue Lagoon Brunch

Curry Cashews with Ackee and Okra

 

Ackee is in season here in the paradise parish of Port Antonio, Portland Jamaica.  While canned anything doesn’t replace fresh produce, use what you can find in your grocery or farmer’s market.

 

2 tbs Mo’Bay Blends 

2 tbs. Jamaican curry powder

1/4 C  cold pressed coconut oil

2 sprigs of thyme or any fresh herb you love that’s in season and available readily

1 small sweet onion sliced thinly after halving in two.

1 C raw organic local cashews You can use almonds, walnuts or cashew; just be certain they are each raw.

1 C fresh young okra sliced on the biased

1 1/2 fresh ackee, steamed gently in salt water and cooled; or canned ackee drained of the liquid and rinsed

1 habanero, scotch bonnet or jalapeño if those are too hot for your palate.

Water from a fresh dry brown coconut;  1/2 c coconut water 

 

Begin toasting the cashews and onion in the coconut oil on medium high heat until some aroma and color are detectable. Add half the Mo’Bay ands stir thoroughly.

 

Add the okra and continue sautéing gently until the cashews get some good dark brown on them and the onions are translucent. Add the rest of the Mo’Bay and the curry and blend well.

 

Add the ackee and continue toasting; add the thyme and the pepper whole. Cook for a few more minutes until the ackee is showing some color, too.

 

Add the coconut water and cover with a tight lid until it starts steaming vigorously.  

Turn fire off and allow to sit for 10 minutes  

 

Serve with rice, roasted breadfruit (I’m obsessed!) or brunch quinoa and sautéed sweet plantains (recipe follows).