Ackee is the national fruit of Jamaica, and the national dish is ackee and saltfish (much like bacon and eggs in the US). Although it contains many important and essential nurtrients, it can also be toxic and poisonious, unto death.
If it is not prepared correctly for consumption people will get sick. These days news reports out of Jamaica state that people are being admitted to the hospital and dying after eating this delicious tree-grown fruit.
What does that mean?
That cooks have grown lax in their ackee cooking methods? Or the fruit is going the way many things on earth are these days – to a dangerous toxicity?
Tasty and delicious, but also dangerous. Dangerous enough to kill.
I know the truth of these statements, after eating (and enjoying a great meal of stir-fryed ackee, with tomatoes and onions); and soon after swelling into a knobby elephant man/woman character.
It wasn’t fatal for me, but it was scary and it was not enjoyable, besides hard for my ego to be so unattractive. To this day, whenever I see ackee, I stay at least 10 feet away.
And, what I find so intriguing, but also really scary is that “canned” ackee is a major export of Jamaica.
Canned foods, botulism….
It is a very tasty poison.