How to... prepare ackees for storage and travel By Enid Donaldson Mignotte, Contributor TO PREPARE, clean the golden flesh of their red lining and discard the seeds. Wash, boil in water or sautée in oil before joining its accompaniments, salted codfish, tomatoes, onions, escallion and pepper for Jamaica's national dish, ackee and saltfish. When cooked ackee resembles scrambled egg and many people think the taste is similar. To preserve ackees put in boiling water for 1 minute and place on a tray in a single layer in a freezer until they are frozen. When frozen store in a plastic bag until ready for use. If you to travel with ackee follow a similar procedure. However, after cleaning and washing place in a container and cover with cooking oil. The ackees then travel well to their destination. TIP: When preserving vegetables or fruit, make sure they are in good condition before starting to preserve them, nothing improves in the freezer or in a can.
Ackee & Cheese
INGREDIENTS 3 doz. ackees or 2 cans ackee (drained) salt & pepper to taste 6 oz. (175 g) grated cheddar cheese 1 oz. (25 g) butter bread crumbs METHOD 1. If using fresh ackees, clean and boil in salted water until tender. 2. Crush ackees, then add cheese, butter, salt & pepper and mix all together. Grease a heat proof container or 6 individual custard dishes fill with mixture. 3. Sprinkle lightly with breadcrumbs and bake in a moderate oven 350 F (180 C) until crumbs are lightly brown. Serves 6 as a side dish.
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