Ackee is the fruit of the evergreen tree. When ripened, it turns from green to a bright red to yellow-orange, and is only ready for harvesting when the pods are open.
Not only is it
Jamaica’s national Fruit but when paired with salt fish it becomes ’s’ National Dish. Jamaica
On my recent trip to Jamaica, I was very lucky to find it was still in season; so of course, I brought home enough to tide me over on those days that I’m missing that “taste of home”.
1 20 oz. can of Ackee or 1 lb fresh ackee
1 lb Boneless, skinless Bacalao fillets (salted codfish)
1 large tomato chopped
1 medium onion chopped
1 cherry pepper chopped
6 sprigs of thyme
3 scallions chopped
1/2 tsp minced garlic
1/4 tsp allspice
1 tsp coarse black pepper
4 tablespoon vegetable oil
- Let it simmer until ackee is heated through.
- Remove from heat & sprinkle with scallion.
- Serve warm.
I served it with Fried Dumplins