The Akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical west Africa. It is related to the Lychee) and the Longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. The leaves are leathery, compound, 15-30 cm long, with 6-10 elliptical obovate-oblong leaflets, each leaflet 8-12 cm long and 5-8 cm broad.
The flowers are either male or bisexual, are white and fragrant. The fruit is pear-shaped, bright red to yellow-orange, and when ripe, splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh.
The scientific name honours Captain William Bligh, of the HMAV Bounty who introduced the fruit from West Africa (from present-day Guinea) to the Caribbean islands, and specifically to Jamaica in 1793. Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. Other names and variant spellings include Ackee, Akee, akee apple, Achee, or vegetable brain.
Food uses
The fruit of the Akee is not edible in entirety. It is only the fleshy arils around the seeds that are edible. The remainder of the fruit, including the seeds are poisonous. The fruit must only be picked after the fruit has opened naturally, and must be fresh and not overripe. Immature and overripe Akee fruit are also poisonous. The fruit, even when ripe, is a cause of Jamaican vomiting sickness , characterized by vomiting and hypoglycemia.
The oil of the akee arils contains many important nutrients, especially fatty acids. Ackee oil makes a important contribution to the diet of many Jamaicans.
Salt cod and Akee is the national dish of Jamaica. Salt cod is sauteed with akee, pork fat, onions, peppers, tomatoes, herbs, garnished with crisp bacon and fresh tomatoes.
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