Скачать или смотреть AUTHENTIC JAMAICAN ACKEE PANCHETTA & FESTIVAL

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Morris, and you're watching Morris Time Cooking.

Discover a delicious twist on Jamaica’s national dish! In this video, I combine the rich, buttery flavor of ackee with crispy Italian pancetta on top of a sweet festival biscuit for a unique fusion recipe. This dish brings together the best of Caribbean and Italian flavors in one plate. Perfect for breakfast, brunch, or dinner.

Ingredients:
• 6 oz pancetta
• 6 oz mixed bell peppers (red, yellow, and green)
• 1 small white onion
• 1 medium Roma tomato
• 2 garlic cloves
• 1 stalk fresh thyme
• Scotch bonnet pepper, to taste
• 1 can ackee
• Black pepper, to taste
• 1 tsp all-purpose seasoning

Method:
1. Prepare the ingredients – Dice the pancetta, slice the bell peppers, chop the onion, Roma tomato, and garlic. Remove the thyme leaves from the stalk and finely chop the scotch bonnet (use gloves if needed). Drain and rinse the canned ackee gently to avoid breaking it apart.
2. Cook the pancetta – Heat a skillet over medium heat. Add the pancetta and cook until it becomes crispy and golden. Remove from the pan and set aside, leaving some of the rendered fat in the pan for flavor.
3. Sauté the vegetables – In the same pan, add the onion, garlic, thyme, and scotch bonnet pepper. Sauté for 1–2 minutes until fragrant. Add the bell peppers and tomato, then cook for another 3–4 minutes until softened.
4. Season – Sprinkle in the all-purpose seasoning and black pepper to taste. Stir well to combine.
5. Add the crispy pancetta back into the pan and fold into the vegetables.
6. Add the ackee – Gently fold in the ackee and let it warm through for about 2–3 minutes. Be careful not to over-stir so the ackee doesn’t break apart.
7. Serve – Remove from heat and serve hot with fried festivals.

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