Fruit for Thought: Ackee

Ackee is the national fruit of Jamaica and is one of the main ingredients in the popular breakfast dish "Ackee and Saltfish." Ackee is not indigenous to Jamaica but was imported from West Africa during the 18th century, the name is derived from the West African name "Akye Fufo". Whilst the tree is grown in many countries, it is only known to be cultivated for food in Jamaica

Each fruit consists of three black seeds surrounded by yellow flesh and a skin which turns red on maturity of the fruit. Upon ripening, the red skin opens up revealing the flesh and seeds.

It is important that ackees are not picked until the skin has opened up as the flesh contains toxins up until this point. Knowledge of proper harvesting techniques is widespread in Jamaica so cases of poisoning are rare. In any case, serious illness due to eating unripe ackees has only been recorded in those who are already ill or frail. However, if you experience nausea and vomiting around two hours after eating ackee then seek medical treatment!

Ackee and Saltfish recipe

Ingredients

You will need the following ingredients to prepare enough ackee and saltfish for 4 people:-
 1/2 lb Saltfish (dried, salted codfish)
 12 fresh ackees or 1 (drained) can of tinned ackees
 1 medium onion
 1/2 tsp black pepper
 3 tbsp of butter
 1/2 a hot chilli pepper (ideally Scotch Bonnet)
 1 sweet pepper
 1 chopped tomato
 1 sprig fresh thyme or 1 tsp dried thyme


Optional ingredients:-
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon

Preparation: Take a look at video. Enjoy!!!