Shelly-Ann Thompson, Freelance Writer
Ackee with shrimp from Up on the Roof restaurant in New Kingston.
JAMAICA'S NATIONAL fruit - or vegetable - ackee has come a long way since it was immortalised in the popular folk song, Carry Mi Ackee Go A Linstead Market.
This Sunday, residents of Linstead in St. Catherine can truly claim ackee as their own with the addition of the inaugural Ackee Show and Festival. With the growing number of food festivals that have sprung up since the Shrimp Festival debuted in St. Elizabeth, Yam in Trelawny and Jerk Festival in Portland several years ago, ackee, a core ingredient of the national dish, will also make its mark.
Ackees have been down many rocky pathways. They suffered a long hiatus
as Jamaica waited for the lifting of the ban on exports imposed by the United States in the 1990s. Processing plants and factories had to meet strict
compliance rules and the hurdle was overcome during former U.S. Ambassador Stan McLelland's tenure.
In more recent times, various hurricanes have threatened the trees that have long existed in the island but once again, ackees are in abundant supply. Ackees have triumphed and will continue to do so as long as fresh orchards are planted.
Having been rescheduled due to
hurricanes Emily and Dennis in July, Food this week previews the upcoming festival scheduled for Dinthill Technical High School, and shares
with you some exciting recipes for the bright, yellow fruit.
HOW THE FESTIVAL BEGAN
Hansell White, chairman of the Linstead Ackee Show and Festival said that the decision to stage the festival came about a year ago, and that the folk song played a major role. He noted that the Social Development Commission (SDC) divided the parish into four grow areas: Portmore, Old Harbour, Spanish Town and Linstead. And so, the Linstead Development Area Committee was formed comprising 14 districts that include Linstead and Ewarton.
Mr. White noted that the committee decided to stage this ackee festival to bring back the cultural aspect and economic opportunity of the fruit. This idea he said was well received by the community. "We need this festival to be very cultural, educational and of economic value," said Mr. White who is also a member of the Linstead Development Area Committee.
OBJECTIVES OF THE ACKEE FESTIVAL
It is hoped that through the festival, Jamaicans will be encouraged to eat Jamaican produce and the awareness of the national dish as it relates to Linstead culturally will be heightened.
To improve and encourage the economic development of Linstead through the usage of ackee.
To promote our history both locally and internationally.
HIGHLIGHT AT THIS YEAR'S FESTIVAL
Chef competition: Dishes made with ackee will be judged on creativity, presentation and taste. There will be a first prize of $7,500.
The various dishes from the versatile fruit, for instance: Ackee stew; ackee and couscous (pre-boiled wheat); ackee and 'bully' beef; ackee and salt mackerel; ackee quiche (like a pie); ackee with pork and raw ackee dishes.
The history of ackee: The Scientific Research Council (SRC) and Rural Agricultural Development Association (RADA) will be present to share insights into ackee.
How ackee became a national dish.
JAMAICA'S LOVE AFFAIR WITH ACKEE
Though some Caribbean nationals like those in Guyana and Barbados regard ackee as poisonous, Jamaicans have a love affair with the fruit. Mr. White says that this may be so as ackee is an edible fruit and Jamaicans know how to 'tun them hand and mek fashion'. "Anything birds eat is believed to be edible (for humans) and long ago birds, loved ackee. When they are hungry, Jamaicans will take anything and make it edible," Mr. White said.
Ackee has evolved in Jamaica. The fruit is not only considered to be a favourite breakfast dish served with green boiled bananas or fried dumplings. Now, it is being made into soufflé, punch, lasagne and is being served at cocktail parties in the form of dips and ackee balls. Jamaicans overseas still hang onto ackee and even
purchase it in the canned form, he said.
Jamaicans love ackee in many combinations such as with: pork, callaloo and even bacon.
The tree grows just about anywhere. "Long ago ackee was not sold as almost every yard had a tree. So it was necessary to have this dish and so it became a national dish because it was popular.
ACKEE TID BITS
Currently ackee sells for about $150 per dozen.
- It can be used to wash clothes.
Most times, ackee trees tend to grow next to breadfruit and/or pear trees.
There are two main bearing seasons: January to March and June to August, in some parts of the island however, it is available up to October.
Caribbean Ackee and Shrimp Salad
8 large shrimps
1 small red onion
1/2 green bell pepper
Scotch bonnet pepper
1 tin ackee
METHOD
1. Peel and devein shrimps.
2. Season lightly with a dry rub.
3. Sauté shrimps in a little olive oil with red onions, green bell peppers, garlic, and finely chopped Scotch bonnet pepper.
4. Add ackee and sauté/stir. lightly so as not to break-up ackee.
5. Sprinkle with freshly ground black pepper.
Serve with fresh garden salad.
