Ackee
Filed Under articles | Posted on May 13, 2007
This week I thought I would feature Ackee in my submission to Weekend Herb Blogging (hosted this time around by Up a Creek without a PatL)
Ackee is one of my favorite ingredients, however it is not something that I think most Trinidadians (or people worldwide) know or have tasted. In fact if it wasn’t for my Jamaican mother I probably would never have tasted it all!
I often see Western cookbooks comparing ackee to scrambled eggs, a comparison that I believe is more visual than taste-related. Ackee has a very creamy texture and is relatively mild in flavour. For this reason, like tofu, it does best when paired with assertive flavours and ingredients (such as the saltfish and peppers in Jamaica’s national dish ‘Ackee and Saltfish’). When it is paired with such flavours it absorbs them like a happy sponge and truly becomes something worth talking about!
Great care must be taken when harvesting ackee though as it can be quite toxic. In fact, I often tease my mother that it’s residual ackee toxins that make her and other Jamaicans so short-tempered! 
From Wikipedia:
Although native to West Africa, consumption of ackee for food takes place mainly in Jamaican cuisine, where ackee and saltfish is the national dish. Salt cod is saut?ɬ©ed with ackee (boiled), onions, peppers, tomatoes, herbs, and may be garnished with crisp bacon and fresh tomatoes.
.
Ackee was first introduced to Jamaica and later to Haiti, Cuba, Puerto Rico, Barbados and others. It has been later introduced to Florida in the United States.
.
The oil of the ackee arils contains many important nutrients, especially fatty acids. Linoleic, palmitic and stearic acids are the primary fatty acids found in the fruit. Ackee oil makes an important contribution to the diet of many Jamaicans.
.
The dried seeds, fruit bark and leaves are used medicinally. The fruit is used to produce soap in some parts of Africa. It is also used as a fish poison.
.
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 ackee does not naturally grow here and is not part of our national culinary lexicon, supermarkets rarely stock it and when they do the price is astronomical!
Look at that! $61.99 TTD for a tin! For comparison the other tinned goods to the left and right of the ackee were all in the $7 - $10 range! That’s really depressing as it would take at least 2 of those tins to make 1 decent sized dish of ackee and saltfish.
The Jamaican High Commissioner’s residence has its own ackee trees, smart thinking on their part!
It really is a shame though that ackee is not more readily available (or used) here cos my only other chance to taste it comes when my mother returns from her trips home with it frozen in bulk and those only occur once every 5 years or so! But at least then its fresh ackee. I’ve never tasted the tinned, and from what my mother says tinned is a rather sorry substitute.
Below is a picture of the ackee and saltfish she made last October after returning from her most recent trip to her family. We served it with my Wholewheat bake and it was just wonderful 
I’ll share her recipe for Ackee and Saltfish in the near future, she’s been somewhat reticent about sharing it but I’ll wear her down!
Related Posts:
20 Responses to “Ackee”
Leave a Reply
Loading ...
I am Jamaican, born but not raised, and I must confess that I am not keen the Ackee.
I used to like it,until I had Ackee with everything. Now, my mother really, really enjoys Ackee. Even some of our American friends enjoy it as well. I do not get it, but I do enjoy saltfish and plantains. woohoo 
you mean is ackee that have allyuh so feisty?
(should I have replaced “allyuh” with “uno” - you know I not Jamaican)
I like ackee. I like ackee and saltfish. I like ackee patties (especially the ones at Devon House). But you’re right - I have only ever had it in Jamaica.
Most interesting. I’ve read about this type of fruit and always been curious about it. Of course I want to try it; I want to try all the unusual foods all over the world! Not much chance of finding it here I imagine, but I will keep looking for it when I’m traveling to other cities.
I like ackee and saltfish too. There are quite a few ackee trees here in Barbados so I would get it fresh from some of my friends.
Sarina it is really expensive though isn’t it? Over here that same can you have in the pic cost between BDS$25-27 per can so I don’t buy it. I wait until I can get some from one of my friends.
We have a tiny little Caribbean section in our supermarket, and they do stock ackees. I didn’t notice the price per can because I was busy scratching my head as to what was in the can. Now I know. And now I’m going back to check out the price. Thanks for a very informative and fun read.
Ackee saltfish can be found in every Caribbean restaurant and caf?ɬ© in London and I first tried it when I was a young schoolboy. But I never cooked with ackee until recently, when I made ackee saltfish at home. For some strange reason, I never posted it on the blog - I must remedy that. Tinned ackee is not cheap, but you can get it in my corner shop and all the local supermarkets.
oh dear! i can’t imagine getting fed up of ackee but I’m sure if i had it with everything I probably would
How do you prepare your saltfish and plantains? I don’t think I’ve had that combo before ? 
OOO Devon House
always up for a lime there 
But ackee patties? How’s that taste? Mom’s eyes are rolling in opposite directions at the idea 
oh kalyn, i really hope that you get a chance to taste ackee
hi cynthia, nice to see that the crazy price for Grace ackees isn’t just in Trinidad! I have no idea what tinned tastes like, but I’m sure it can’t beat fresh
lucky you with your friends with trees 
hi susan! thanks for passing by and commenting
I’m glad that the mystery of the ackee has finally been solved 
I hope you’ll give it a try! 
Ackee and saltfish is such comfort food for me, how did yours come out?
they were really good - the pastry was great and the filling - I guess the ackee took on the flavours of the seasonings. Ackee texture can be kinda meat like, maybe. But it’s not like I had a choice
Devon House wasn’t offering halaal patties!
hehe you are often vegetarian by circumstance like me
Ackee doesn’t grow here!? Well it’s uncommon to be sure but there is a tree outside the Art Room of Valsayn Teacher’s college ….just in case you have a real bad craving:-)
Hey Juli thanks for the head up
To the best of my knowledge the only trees here have been brought from overseas for personal reasons, it’s not indigenous. I’ll have to sneak into the teacher’s college to get a fix LOL 
ah too fraid of picking it myself tho, easy to get really sick 
[…] small shops and roadside market stalls often sold fresh ackee. I was interested to read Sarina from TriniGourmet’s comments that ackees could be bought in cans in Trinidad but they were very expensive. I […]
For those of you that crave fresh ackee. I have several trees in my front yard. I also sell the trees over the internet. The taste of fresh ackee cannot be beat. I will never go back to the canned stuff. By the way trees are bearing now.
Everything is dangerous if not used properly. Ackee Is no different. Like everything else we need to educate the public on the right way to use it.
My name is damian and i run a medium size ackee distribution company. if you guys are interested i can supply you with canned ackees at $190-220 per case.you can call me if you so desire at 1876-372-7454 anytime. i will ship them for you.
ps. we only ship fda approved products.