In salt water. The Ackee, along with Saltfish (Codfish), is Jamaica’s National Dish. It is a delicious fruit enjoyed both as an exotic delicacy or as an entree and is a great meat substitute for vegetarians. When cooked, Ackee resembles scrambled eggs and has a somewhat similar taste. The tree is not ubiquitous to the West Indies, but was introduced from West Africa during the 18th century. Its name is derived from the West African Akye fufo. The plant was further named Blighia Sapida in honor of Captain William Bligh. Ackee trees are found across our Island, but the main producing areas are located in St. Thomas, Clarendon and St. Elizabeth. Purified oil from Ackee has high nutritive value with its healthy fatty acid content. Disclaimer: Canned/Tin items may become bent or dented during transportation. We apologize for any inconvenience which this may cause.
