Rasbert Turner, Gleaner Writer

The organisers of the Linstead Ackee Festival seemed to have found the winning formula with improved displays, better placement of exhibits and more organised parking facilities.

Food visited the third staging of the festival on Emancipation Day, to find a magnificent display and a wider variety of ackee-based dishes. Many hungry patrons who love the Jamaican favourite agreed all were scrumptious.

Among the dishes were ackee and saltfish, as well as ackee and corn pork, ackee and corned beef, yellow yam ackee casserole, ackee carrot casserole, breadfruit stuffed with ackee, curried ackee, ackee in bread crumbs, ackee cake, ackee full-cream soup, ackee patties and more. And just when you thought it could get no better, the Bog Walk High School's home economics department unleashed their ackee punch which was the hit of the day.

Persons with expensive taste could also feast to their heart's content on the ackee with lobster and shrimp.

Well-attended affair

Although it was soggy underfoot, it was still a well-attended affair with several persons giving thumbs up for organisation.

"I have eaten some of the products an it is my first time, I think they tasted well," remarked Anmarie Mitchell, a visitor.

Ruby Tenn, secretary of the festival's organising committee, praised patrons for their belief that this festival could be a success. "From Acid Security Company to each member of the development committee, it was hard work that is now paying off and we hope it will be better next year."

This year's patron was Mayor Andrew Wheatly who promised the St. Catherine Parish Council's continued support of the event.

Oberlin High School choir, Deh Deh and other entertainers satisfied the musical palates of those who turned out, with their songs.

Ackee recipes

Ewarton ackee splash - photos by Nathaniel Stewart/Freelance Photographer

Ackee and Saltfish

1/2 lb salt fish

1 dozen ackees (seeds and inner membrane removed)

2 tbs. cooking oil

1/2 tsp. salt

2 rashers of bacon (or 1/2lb corn pork)

1 onion sliced

1/2 cup chopped tomato

1/2 cup chopped sweet pepper

1/2 scotch bonnet

1 stalk scallion (diced)

1 tsp. black pepper

METHOD

1. Place saltfish in enough water to cover and boil, drain and boil again.

2. After 20 minutes, remove fish from hot water, remove bones and flake.

3. Wash and boil ackees for five minutes and drain.

4. Heat oil in frying pan, add bacon or corn pork and fry.

5. Add seasoning and sauté till cooked.

6. Add ackees and flaked salt fish and gently combine with seasoning; cover pan and lower flame for 2-3 minutes.

Serve with your preference of boiled bananas, roast breadfruit, festival, fried dumplings or boiled yam.

Summer Ackee Pasta (Virginia Burke)

4-6 plum tomatoes, de-seeded and chopped

1 spring onion, sliced thinly, diagonally

1-2 garlic cloves, pressed or chopped finely

1/2 tsp. chopped fresh thyme leaves

1/2 scotch bonnet pepper, chopped

1 1/4 lb ackees, cleaned

1 lb fusilli, farfalle or penne (pasta twists, bows or quills)

Large handful fresh basil, coriander or parsley torn to pieces

2 oz grated parmesan/crumbled feta cheese (optional)

Salt and pepper to taste

METHOD

1. In a large ceramic or glass bowl, combine tomatoes, spring onion, garlic, thyme, scotch bonnet, salt and pepper with two tsp. of the oil.

2. Cook the cleaned yellow part of the ackees in boiled, salted water for five minutes or until tender . Remove from heat and drain.

3. Cook pasta in a large pan of rapidly boiling water until al dente, drain in large colander.

4. Add steaming pasta immediately to the tomato mixture and toss with some of the remaining oil. Season with salt and pepper. Add the ackees, basil, other herbs, your choice of cheese and toss again. Serve immediately with a fresh green salad.

Left: Ackee muffin by the Ewarton Watershed and Farmers Co-operative Society. Right: A slice of ackee pizza prepared by Wholesome Foods from Linstead.

Left: Ackee fritters from the creative McGrath High School home economics students. Right: Ackee run down