How to cooked and curry ackee. Jamaican cooking.
Ackee and salt fish are Jamaica's national dish. Ackee is Jamaica's national fruit; it was brought to Jamaica from West Africa on a slave ship.
Ackee can be eaten raw and it is a high-fat food however, unlike peanuts, cashews, avocados, or coconuts, ackee contains no cholesterol.
1 doz. ackees (seeds and pink lining (inner membrane)removed)
1/2 tsp. salt to taste
2 tbsp. cooking oil
1 small onion (sliced or chopped)
1/2 tsp. black pepper
2 tsp. Indian curry
1/2 scotch bonnet pepper (sliced or chopped)
1 stalk scallion (diced)optional
1 tomato (chopped)optional
piece of salt fish (cod fish) optional
1 clove garlic
I do not use scallion nor tomato when preparing ackee because scallion has a very strong flavour whereas ackee has a neutral flavour, so for me personally, scallion over-power the taste of the ackee, however, most people used scallion when preparing ackee, so you can use scallion if you want. The tomato for me personally again changes the taste of the ackee; furthermore, tomatoes spoil the ackee easily, for example, if cooked ackee is left on the stove top over night in the morning it smells and tastes unpleasant. However, many people used tomatoes when preparing ackee, so the choice is yours. Normally, salt fish is not used when preparing curried ackee. However, I am using a piece of salt fish
Wash the ackees . Put 2 cups water in a medium size pot, cover, then put over high heat. When the water begins to boil add the ackees and salt fish. Do not add any salt at this point if you are using the salt fish. However, if you are not using the salt fish add 1/2 tsp. salt.
Remove the salt fish after 5 minutes of cooking, remove the scales and bones. wash with tap water, this is to remove the excess salt. then flake. Cook the ackees until tender (about 10-15 minutes)
When the ackees are cooked, drain off the water. Put the ackees in a container and set aside.
If you are using tin ackee, drain off the liquid, and follow from this point.
Put a skillet or Dutch pot over medium heat. Add the cooking oil. Add the curry and the garlic, allow the curry to cook for a few seconds in the hot oil (in Jamaica we say, 'burn the curry and garlic in the hot oil)
Add the seasoning and sauté until translucent; meaning until it is soft then add the ackees, sprinkle the black pepper, then use a fork or spoon to gently combine with the sautéed seasoning and curry, adjust the taste if needed by add in more salt. Cover the pot and lower the flame. Cook for 2-3 minutes.
Ackee combined with bacon is a delicious dish