ackee

The Ackee or Akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa in Cameroon, Gabon, Sao Tome and Principe, Benin, Burkina Faso, Cote D’Ivoire, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo.

It is related to the Lychee and the Longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown.

The scientific name honours Captain William Bligh, of the HMAV Bounty, who is said to have introduced the fruit from West Africa (from present-day Guinea) to the Caribbean islands, and specifically to Jamaica in 1793. Contrary to popular belief it is was in fact Dr. Thomas Clark who first imported the fruit to Jamaica in 1778.

Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. The term ‘ackee’ originated from the Twi language. Other names and variant spellings include Ackee, Akee, akee apple, Achee, or vegetable brain.

The fruit of the Ackee is not edible in entirety. It is only the fleshy arils around the seeds that are edible; the remainder of the fruit and seeds are poisonous. The fruit must only be picked after it has opened naturally, and it must be fresh and not overripe. Immature and overripe ackee fruit are also poisonous. The fruit, even when ripe, is a cause of Jamaican vomiting sickness, characterized by vomiting and hypoglycemia

Because certain parts of the fruit are toxic when underripe, canned ackee is often subject to import restrictions.

ACKEE AND SALTFISH

(Ackee and saltfish is Jamaica’s national dish.)

1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

Serves: 4

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