Introduction

The delicious Ackee fruit is my favourite Jamaican dish once added to Saltfish. I’m happy to eat it with fried dumplings, hard food, rice and peas (not green peas) or on own with hardough bread. So much so it was my number craving food during pregnancy, which my mum, nan and gran would have ready and have packed up in individual portions so I could freeze.

Also, because Ackee is a fruit and used in our savoury dishes, Ackee is a great vegan alternative, which has been used in the Rastafarian community for generations has a staple food and used in Ital cooking.

What is Ackee?

Ackee is a fruit which originated in Ghana West Africa and was brought to Jamaica during slavery and has become Jamaica’s national dish (Ackee & Saltfish).

Ackee grows on a tree which has been associated with the Evergreen trees, because of its all year-round green leaves (foliage). Ackee can be harvested twice a year during January – March and June – August, because Jamaica has the beautiful sun that Ackee needs to grow.

What does it look like?

The Ackee tree can grow up to anything from 20 – 30ft high and has a thick bloom of leaves and branches, which blossoms with these bright red Ackee fruit. When the Ackee fruit opens, it shows a yellow flesh with three to four large jet-black seeds.

Now it is important to know you must not eat the seed, the red outer layer, the lining of the red outer layer or the membrane. The only part you need is the yellow flesh inside the red outer layer. Plus, you must never eat an unripen Ackee fruit, have patience and wait (remember all good things come to those who wait lol).

When me and my cousins were little, we would say that Ackee looks like scrambled eggs. I would best describe the taste has soft, creamy and I would even stretch to a buttery taste. I would also say Ackee is bland, hence why it can accompany any vegetable, fish, poultry or meat dish, but we only use it has part of savoury dishes.

Watch this space has I am trying to create more vegan and dessert dishes using Ackee, as it has great binding qualities.

What can Ackee be used for?

The Ackee fruit is mainly used in cooking Jamaican savoury dishes, but I have heard the Ackee tree is a robust source of wood which has many uses from making shelfs, tables, chairs and even casks. Cosmetic companies have been known to use the Ackee flower for its perfume scent.

Is Ackee good for me?

Yes! Ackee fruit can do amazing things to help your body. From boasting your Immune System with Vitamin C, help reduce your Blood Pressure and Circulation by opening your blood vessels to keep that all-important blood flowing. Ackee can also help your Digestive System because Ackee is high in fibre and reduce your Cholesterol.

Ackee is an amazing little fruit with great qualities for the body. 

Where can I buy Ackee?

If you are lucky to live in Jamaica and surrounding Caribbean Islands, then you can speak to a neighbour and get some fresh Ackee from their garden. If you are like me and not lucky enough to live in Jamaica, but live in the cold wet UK, then like me you have to settle with buying Ackee in a tin at the local shops, which sell Caribbean food.

I’m lucky to live a short distance from Brixton and can pop to a shop’s and get a tin of Ackee. Which has been already dissected and ready to add to your pot (once you have drained off the excess saltwater it comes in).

There are several different brands of tin Ackee on sell, but I also go for the Dunn River Brand. Not saying there’s anything wrong with the other brands, but when I buy tomato ketchup, I buy Heinz and not Waitrose own brand.

How can I cook Ackee?

1 x Tin Ackee (use a sieve to drain and give the ackee a little rinse under cold water)

2 x tbsp of virgin olive oil (lets keep it healthy and forget using vegetable and sunflower oil)

2 x Sprigs of Thyme (fresh not dried)

1 x Scotch Bonnet Chilli (red, green, yellow or orange)

2 x Pinch of Black Pepper (don’t you dare put white pepper in there lol)

1/2 x Red Sweet Pepper (sliced)

1/2 x Green Sweet Pepper (sliced)

2 x Tomatoes (not tinned - sliced)

1 x Large white Onion (sliced)

1 x Clove of Garlic (crushed)

Ackee is very easy to cook up. Simply….

1.Add the virgin olive oil to the Dutch pot or Duchy frying pan (if you don’t have a Dutch pot you can use an ordinary pot). Make sure the oil is at a medium heat.

2.Once the oil is hot add in the sliced onions, crushed garlic, thyme and black pepper.

3.Cut three thin sliced of the scotch bonnet and add to the pot (DO NOT USE THE WHOLE SCOTCH BONNET or you will find out why they call it scotch bonnet)

4.Add the sliced tomatoes and sweet sliced sweet peppers to the pot and give the mix a little stir.

5.Once all the peppers and onions have softened add the drained ackee to the mix and very, very gently stir the ackee to the mix (you don’t want to break up the ackee to much or it will look like scrambled egg lol)

6.Turn the heat down to low and put the lid on the pot. Leave to let the ackee warm through, for 5 mins and then its ready to be served.

7.Enjoy

What about the Saltfish part?

Now the saltfish part is also very easy to do, but there is a process to it, before you can eat it.

I can hear you saying, ‘what is Saltfish?’ Click my link below to my ‘What is it’ blog on Saltfish.

Once you have completed the Saltfish process, simply add it to the Ackee mix (very gently) and there you go, you’ve made Ackee & Saltfish.

Hmmmm Ackee & Saltfish with fresh soft Hardough Bread my favourite.