Slice bread, brush with garlic oil and toast at 250 degrees for 12 minutes
Bring a pot of salted water to boil and add the ackee and cook until soft but still sturdy.
Heat coconut oil in a sautee pan and add the aromatics. Under low to medium heat allow the aromatics to release their flavours, add the herring and sautee for another minute. Add the cooked ackee and heat through.
Sweet-Scotch Bonnet Drizzle Directions
In a small pot add the pineapple juice, star anise, sugar and salt and bring to a boil. Reduce heat so the liquid comes to a gentle simmer, add scotch bonnet and simmer for another 10 minutes.