Try ackee and saltfish for a taste of Jamaica’s national dish. Fry ackee with sweet onion, scotch bonnet chillies, tomato, black pepper, and spice before simmering with saltfish – a recipe is included on the back of this can.
Ackee is a large red tree-fruit, not dissimilar to the cocoa pod, and the yellow flesh is picked from around its three seeds to eat. Ackee’s thick starchy fruit pulp has hints of sourness, and a light tree sap flavour. The fruit is lightly boiled and salted before canning, so is ready to eat.
Ingredients: Jamaican ackee, water, salt