Ackee is originally from West Africa. It was brought to the west indies by slaves. Unripe ackee can cause vomiting and death. It is very important to clean the ackee properly before cooking it. Ackee and salt fish is the national dish of Jamaica.
2 doz. ackee, seeds and red pit (interior of the ackee) removed
1 small onion, sliced
2 slices scotch bonnet pepper
1 tsp. black pepper
2 tbsp. coconut oil
Pinch of salt
1/4 lb. salt fish (cod fish) excess salt removed;boil salt fish for 2 minutes). Remove scales from salt fish. Flake salt fish.
In a medium-size pot, add 4 cups of water. Put pot over high heat and bring to a boil. Add the ackee and salt fish. Cover the pot and cook the ackee until soft.
Put a skillet on medium heat, add the coconut oil. Lower the heat, add the onion, and hot pepper. Saute the seasoning until translucent. Add the ackee and flaked salt fish, sprinkle on the black pepper. Taste the ackee and add more salt if needed. Gently stir, cover the pot and simmer for 2 minutes. Remove from heat and serve.
NB: I personally do not use tomato when preparing ackee because it takes away the flavour from the ackee. (Oops! I also used 2 sliced of red sweet pepper)