Serves: 2 / Ready in: 20 minutes / Difficulty: Easy / Suitability: Vegan 

Ackee is a staple for vegans in Jamaica, it is earning a reputation as one of the most versatile cooking ingredients owing to its unique properties. High in healthy fats and Vitamin C, it is also a source of protein and carbohydrate: a true gift of nature.


For the dip:

1/2 cup vegan yogurt 

1/3 tbsp Tropical Sun Mild Jerk Seasoning

For the fritters:

1/2 (55g) cup plain flour

1/2 (55g) cup gram flour

1 tsp Tropical Sun Baking Powder

1 tbsp Tropical Sun Ground Coriander

1/2 tsp Tropical Sun Crushed Red Chilli Flakes

1/2 tsp Tropical Sun Dried Thyme

2 cloves garlic, puréed

3/4 cup (160ml) soya milk

1 tin (280g) Tropical Sun Ackee, drained and gently rinsed in cold water 

Oil, for shallow frying


  1. In a small bowl, mix together the yogurt and jerk seasoning and leave to chill in the fridge. 
  2. In a large bowl, mix together the plain flour, gram flour, baking powder, coriander, chilli flakes, thyme and garlic, followed by the soya milk. Whisk to form a smooth batter.
  3. Drain the ackee in a sieve and rinse under gentle cold water for a few seconds. Whisk the ackee into the mixture, preserving some of the ackee pieces for texture.
  4. Add oil to a large frying pan on medium-high heat, Once the oil is hot, spoon a heaped tablespoons of batter into the pan and flatten each slightly with your spatula. Do not overcrowd the pan. 
  5. Cook each fritter for 3-4 minutes, flip over and cook for a further 2-3 minutes until deliciously browned on the outside and cooked through.
  6. Serve with the jerk yogurt dip - and enjoy!  

Recipe shared belongs to Tropical Sun, to find out more information or recipes ideas, visit