Left: Jeffery Prendergast tries the ackee dukunnu. Right: Jeffery Prendergast is ready for a meal of ackee with pork and rice. - photos by Rasbert Turner

The fifth staging of the Linstead Ackee Festival was another wet affair. However, that did not prevent persons from experiencing the flexible fruit.

The theme was clear for all to see and those who braved the weather made sure that they satisfied their tastebuds with a variety of dishes made from the national fruit.

Ackee and salt fish, ackee stuffed fish, ackee sauce, ackee lobster soup, ackee and corn pork, ackee and red herring, ackee loaf and patties, ackee jello, ackee dukunnu and the find of the day, ackee stout.

The latter saw the men making many trips to the vendor as this product was said to have aphrodisiac properties.

'It feel good'

"Yes, man, it makes me feel very good in mi body when a drink the stout thing yah, it feel good going down and to know that ackee involved only make it more special," remarked Winston Burey, while sipping a cup of ackee stout.

His views were echoed by several persons who spoke with Food at the festival.

Although the day's activities were hampered by rain, those who braved the conditions said they were very glad that the festival has been held in Linstead as ackee is synonymous with the area.

The patron was Dr Mark Panton of the agriculture and fisheries ministry, who gave good encouragement to the group who planned the annual event.

Devon Smith and Ruby Tenn of the planning committee said the festival is growing in popularity, as many are travelling from far places to attend.

Linstead is famous for the folk song Carry Mi Ackee Go A Linstead Market, and for the last five years the festival has been rekindling that spirit.

ACKEE STOUT

To make ackee stout, boil ackees, then blend with Dragon Stout, water, sweeten with condensed milk and add vanilla and other spices. The mystery ingredient remains a secret.

Left: Basil Burey could not have enough of the ackee stout. Right: Julan Samuels takes a big bite of an ackee kebab.

Left: John Charles takes pleasure in peeling his roast breadfruit, a favourite companion for ackee and salt fish. Right: Julan Samuels takes a look at the lobster in her ackee soup.