How do you eat your ackee? Some of the common responses received to that question are with salt fish, corn pork, chicken back and in seasoned rice. Ackee lovers will wax poetically about the flavour and diversity of this fruit, while frowning suspiciously on persons who state they do not like ackee. But before lynching these persons for such an audacious opinion, let us reason it out. Some people may not consume ackee due to a health or food safety concern. As Jamaica looks to celebrate its 60th Independence anniversary, it is a good time to discuss the main ingredient in our national dish.

There can be no denying that it can be poisonous and people can have sensitivity from consuming it. There are some individuals who, after consuming ackee, report feeling nauseous and dizzy. Those who have sensitivity to ackee are known to eat a “likkle suga” right after having their meal, because sugar is said to offset the effects of the ackee. Because it is known to be poisonous, some people only eat it at home.

When using this fruit, it is important to ensure that it is fully mature; the pods must not be forced open. Once mature, the fruit must be cleaned of the seeds and arils (red/pink fibrous membrane) before preparing for consumption. The unripened fruit contains large quantities of a naturally occurring substance called hypoglycin A. This can have a toxic health effect which could lead to death in extreme cases. Some of the symptoms from consuming the toxin include vomiting, stomach cramps, dizziness, nausea and hypoglycaemia. Ackee toxicity is commonly referred to as the Jamaican vomiting sickness.

For food safety reason, it is important that only the ripe fruit is used and it must be properly cleaned to remove all the seed and arils or raphe. Maturity, in addition to the use of food safety practices, will ensure that we continue to enjoy this fruit in a variety of ways. As with any raw material, it is important to purchase from a trusted source; only mature ackee is to be purchased for consumption.

In preparing the dish ackee and salt fish, there is a cultural practice of boiling the salt fish with the ackee during the preparation step. However, it is recommended to cook the ackee separate from the salt fish and to discard the water after. This is to ensure that toxins, if present, are not absorbed by the salt fish. This is a particularly important observance for restaurants and cook shops; it is better to practise proper food safety practices than open your business to the liability of a customer having an adverse reaction.

As we continue to celebrate Jamaica’s 60th Independence anniversary, let us be safe in the cooking and serving of our national dish: ackee and salt fish.