Ackee was originally imported from West Africa, probably brought in slave ships. It was unknown to science until plants were taken from Jamaica to England in 1793 by Captain Bligh, hence the botanical name ‘Blighia sapida’.
Jamaica is the only place where the fruit is generally recognised as an edible crop, although the plant has been introduced into most of the Caribbean area.
Recipe for ‘Curried Ackee’
1 can Norsai ackee
1 1/2 tbsp vegetable oil
6 tbsp Spur Tree Curry Seasoning
Open can Norsai ackee and pour into a strainer and leave to drain.
Add oil to pan and fry Spur Tree Curry Seasoning for 2 minutes on medium heat.
Add ackee, cook on very gentle flame until ackees are tender but whole and most of curry sauce is absorbed.
Stir gently to avoid breaking up ackee. Serve hot.
Serve with your favourite such as boiled green bananas, rice and peas or cassava.
Ingredients: Ackee, water, salt