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| ACKEE |
COOKING
INFORMATION |
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 Ackee,
Akee, or Achee (Blighia sapida)
. . . also known as vegetable brains
The
scientific name comes from Akee's association with
Captain William Bligh, of the ill-fated H.M.S. Bounty
(‘Mutiny on the Bounty'), who is thought to have
carried the fruit from tropical West Africa (possibly
Guinea) to the Caribbean Islands, and specifically
to Jamaica in 1793. Since then, it has become a major
feature of various Caribbean cuisines, and is widely
cultivated in tropical and subtropical areas around
the world.
Description:
A
member of the Sapindaceae (soapberry family) Ackee,
Akee, or Achee (Blighia sapida) is a relative of the
litchi (lychee) and the longan. Akee is a tropical
evergreen tree that grows about 30 feet tall, with
leathery leaves and fragrant white flowers. Its fruit
is pear shaped, bright red to yellow-orange, and when
ripe splits opens to reveal three large, shiny black
seeds, surrounded by soft, creamy or spongy, white
to yellow flesh.
Uses:
The
fruit of the Akee is not edible. It is only
the fleshy arils around the seeds that are edible.
The remainder of the fruit, including the seeds are
poisonous. The fruit must only be picked
after the fruit has opened naturally, and must be
fresh and not overripe. Immature and overripe ackee
are also poisonous! The soft, edible arils
are delicate in flavor, and taste and look similar
to scrambled eggs. Canned ackee is sometimes available,
but has been subject to import restrictions due to
safety concerns.
Salt
Cod and Akee is the national dish of Jamaica. Salt
cod is sautéed with ackee, pork fat, onions,
peppers, tomatoes, herbs, garnished with crisp bacon
and fresh tomatoes.
 This
article is from Chef James Ehler of Key West, Florida.
James
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
Carolina.
He
is now webmaster and cook at the Blue Heaven Restaurant
in Key West while he works on his Food Encyclopedia
(five years so far). It is well worth paying a visit
to James' food reference website which is a useful resource
well worth Bookmarking - to visit either website just
click on their title:
The
Food Reference Website
The
Blue Heaven Restaurant, Key West, Florida
©
James T. Ehler, 2001
All rights reserved
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