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 ‘Ackee and saltfish’
1 can ackee drained
4 rashes bacon
1 large onion chopped
2 tbsp. margarine or butter
1/4 kg salt fish
1/4 tsp black pepper
1 stalk shallot finely chopped
Soak saltfish overnight, changing water to remove salt. Boil saltfish for 8-10 minutes, drain and flake. Cut bacon into pieces and fry. Saute onions and shallot in margarine or butter. Add ackee, bacon pieces and fish. Add black pepper, cook for another 5 minutes, stirring gently to avoid breaking up ackee. Serve hot.
Ingredients: Ackee, water, salt