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 honour 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 it’s healthy fatty acid content.