Ackee Dip is a traditional Jamaican recipe for a classic starter made from a blend of ackees, cheese, onion and lemon dip that's typically served as a starter with crackers or crumpets. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Ackee Dip.
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Ackee is the national fruit of Jamaica and is a feature of Jamaican cooking. It represents the edible arils of the fruit of the ackee tree (Blighia sapida), a member of the soapberry family that's related to lychees and longans. Originally native to West Africa (where it is seldom consumed, but is used to make soap) it was introduced to the Caribbean. The fruit must be fully ripe to be consumed, as unripe ackee contains alkaloid toxins (Hypoglycins A and B) that can be fatal. Tinned ackees are safe to eat though.
Ingredients:
440g tin of ackees in salted water (available in Caribbean stores and markets), drained
2 1/2 tbsp Cheddar cheese, grated
2 tbsp onion, minced
1/2 tsp lemon juice
salt and hot chilli powder, to taste
Method:
Bring a pan of water to a boil, add the ackee and return to a boil. Continue boiling until the ackee is very soft (about 20 minutes).
Drain the ackee then place in a bowl and mash (add a little of the cooking water to help the mashing process, if needed). Add all the remaining ingredients and mix into the mashed ackee. Season to taste with salt and chilli powder then chill in the refrigerator for at least 2 hours before serving.
Typically this is used as a topping for Jamaican crackers or crumpets.
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