How to prepare Ackee Bread?

The ackee, also known as achee, ackee apple, or ayee (Blighia sapida), a fruit, which belongs to the member of the Sapindaceae (soapberry family),  as are the lychee and the longan. It is native to tropical West Africa.

The fruit was imported to Jamaica from West Africa before 1778. Since then it became a major feature of various Caribbean cuisines and people also cultivate it in tropical and subtropical areas, elsewhere around the world. Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. It is the national fruit of Jamaica, and ackee and saltfish is the national dish. A local company even makes ackee wine.


Preheat oven to 350F and spray or grease and lightly flour a 9″x5″x3″ loaf pan

Sift flour, baking powder, and soda into a large mixing bowl, add salt, and whisk. Set aside.

In a medium bowl, mash the ackee (a whisk or a rubber spatula does this well, alternately, you could pass the ackee through a sieve or blend it). Add the sugars then the eggs followed by the oil mixing till well combined.

Make a well in the centre of the flour mixture and pour in the ackee mix.

Gently mix till it is well combined. Pour into prepared loaf pan and smooth top with a spatula.

Bake for 30 minutes, then reduce temperature to 325F and bake for another 10 to 15 minutes till done. A skewer is inserted in the loaf will come out clean and/or it will spring back when lightly touched.

Remove from oven and allow to cool in the pan for 15 minutes. Turn out of pan and let it cool completely on a wire rack.

Slice and enjoy!

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