I recently discovered a magical fruit called ackee. It hails from Jamaica and is also known as the “exotic vegetable brain” despite the fact that it’s a fruit and it’s definitely not brains. The nickname is presumably due to its wrinkly brain-like appearance (click here to see a backlit picture of an ackee). The texture of this is buttery-smooth and has a melt in your mouth consistency. Some compare it to scrambled eggs. The taste is mild and frankly, hard to describe. All I know is I am officially addicted to these tiny fruit brains.
While doing some research on ackee (did you know that unripe ackee can be poisonous?), I stumbled across this video by livefoodexperience on how to make a raw ackee omelet/scramble. The guy in the video is actually IN Jamaica so he’s got the fresh stuff….and the sun and the beaches…but I digress. I was still able to recreate raw Jamaican scramble in my kitchen. Ya mon!
Here’s what I did. I rinsed and drained a can of ackee.
Then, I roughly mashed up about a cup of young coconut flesh with a fork. I got the young coconut flesh from my local asian market in the freezer section. I’ve used fresh young coconut before, but until I get a machete for chopping young coconuts (and for chopping zombie heads off), its easier to use the already cut frozen stuff.
Then I added the coconut flesh to the ackee, threw in some fresh chopped tomatoes and a little bit of miso, salt and black pepper. Stirred it up and…
Ya mon, raw ackee scramble! The livefoodexperience guy used black salt in his to give the scramble a real sulfur-y taste (like eggs), but do you know how hard it is to find black salt in stores? Its hard. Its like trying to find a vegan at a Mcdonalds. I’m ordering some black salt online. Black salt or no black salt this was melt in my mouth raw awesomeness! I plan to make this regularly as it is super easy and tasty. The only thing this dish was missing was the tropical setting…maybe next time.