Ackee recipes
A relative of the lychee, the ackee originally grew in West Africa before it travelled west and became the national fruit of Jamaica. Often served with saltfish in a stew of peppers and chillies, ackee is slightly sour in taste and starchy in texture.
by Julia Titus
Saltfish and ackee is Jamaica鈥檚 national dish and is traditionally served with these dumplings. Adjust the spices to suit your taste; it should be quite fiery!
More ackee recipes
Preparation
In the UK ackee is usually found tinned. Ackee must be treated gently and just heated through to avoid breaking up the pieces. Fresh ackee must be ripe before eating as unripe ackee can cause vomiting.