The little beauty to my left is what is known to scientist as Blighia sapida, but to us Jamaicans its name is simple; Ackee. This tasty fruit landed itself the coveted title of Jamaica's National Fruit. Go Ackee! However unlike an apple you can't just pick then sink your teeth in. No siree bob. There is a method of preparation. Here is a simple recipe of Ackee and Saltfish straight from the sunny island of Jamaica. Enjoy.
2 dozen ackees, or 2 20oz cans ackee
1 tsp salt
1/2 lb saltfish (salted cod)
1/4 cup coconut or vegetable oil
2 medium tomatoes, chopped
1 sweet pepper (bell pepper) chopped
1 large onion, chopped or in rings
2 cloves garlic, minced
1 hot pepper, diced (optional)
1/4 tsp ground pimento (allspice) or a few whole pimento grains
1.Remove ackees from pods. Clean, wash and drain. Place ackees in boiling water (enough water to cover ackees) with salt, and boil for about 15 minutes or until tender. Drain and set aside. If using canned ackees, there is no need to boil them. Simply drain off the liquid.
2. Wash saltfish thoroughly. Place in a pot with enough cold water to cover saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool enough, separate the saltfish into small pieces, discarding skin and bones. If fish tastes too salty, wash it again.
3. Heat the oil over medium heat and add tomatoes, sweet pepper, onion, hot pepper, garlic and pimento. Add saltfish and ackee, and stir lightly. Heat thoroughly, especially if using canned or frozen ackees. Add black pepper to taste.
Source of Recipe: http://www.real-jamaica-vacations.com