Ingredient: Ackee

Ackee grows all over Jamaica in abundance and we were lucky enough to discover it on a recent holiday, where it’s cooked up in homes, cafes and restaurants across the island. It may be a fruit, but once it is cooked, it has a soft, almost creamy texture that looks similar to scrambled eggs. It makes it a brilliant swap for anyone who can’t tolerate eggs or following a plant-based diet. 

Ackee contains potassium, calcium and magnesium, which are all important minerals that support growing bones, muscles and nerve function. Ackee also contains good levels of protein, which helps to keep tummies full and energy levels steady between meals.

Although you are very unlikely to find it fresh in the UK, tinned ackee is easy to get hold of in larger supermarkets or Afro-Caribbean food shops. The tinned version can be a little more fragile, so it’s worth handling gently when cooking. My top tip is to add it right at the end to keep its shape!

Traditionally, it’s served with salt cod, Scotch bonnet chilli, garlic and thyme. Ackee has quite a gentle, almost buttery flavour with a slight nutty undertone. Perhaps somewhere between scrambled egg and avocado. It’s also quite mild in flavour, so it goes down well with children. It’s not sweet like you might expect from a fruit, which makes it perfect for savoury cooking. The texture is smooth and soft, and it soaks up flavour really well.

Recipes with Ackee…