Ackee is the national fruit of Jamaica and grows in clusters on an evergreen tree. Its name is derived from the West African Akye fufo. The tree is not endemic to the West Indies but was introduced from West Africa during the 18th century. The plant was further named Blighia sapida in honour of Captain william Bligh who took samples to London in 1793. Ackee trees are found across the island of Jamaica but the main producing areas are located in Clarendon and St Elizabeth. There are two bearing seasons: between January to March and June to August. The fruit turns red on reaching maturity and splits to open with exposure to the sun. It is at this time that the ackees are harvested and the edible portion (the arilli) removed and cleaned in preparation for cooking. This delicacy is enjoyed by many at breakfast or as an entree. The canned product is exported to ethnic markets worldwide and continues to be enjoyed by both visitors to the island and Jamaicans residing overseas. Consumers of the unripe fruit sometimes suffer from 'Jamaican vomiting sickness syndrome' so it is important that only opened ripe fruit is consumed. Ackee and Saltfish INGREDIENTS 1/2 lb. Saltfish (codfish) 1 dozen ackees 1 small onion 1 teaspoon black pepper 3 slices hot scotch bonnet pepper 1 small red sweet pepper cooking oil METHOD 1 Soak Saltfish in warm water to taste. 2 After soaking saltfish (codfish), place it in cold water and boil. 3 Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. 4 Wash ackees five times 5 Cover and boil until moderately soft. 6 Drain, cover, and put aside. 7 Pick up (flake) the saltfish and remove all bones. 8 Sautι thinly sliced onions and sweet pepper rings. 9 Remove half of the fried onions and peppers 10 Add saltfish and the ackees, and turn the fire/stove up slightly. 11 Add black pepper 12 Pour in to serving plate and garnish with remaining onions and pepper slices
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