Mr. Goudas Events and News

Jun 10, 1978

Ackee in Cans

Mr. Goudas develops the Ackee in cans, which is very popular among Jamaican people. 

Click here to view some interesting information about ackee. 

The following is a copy from 
(recipe 2006) 

Ackee is the national fruit of Jamaica.
The tree was brought from West Africa by Captain William Bligh around 1793. Another name for the plant is Blighia Sapida, in honour of the Captain.
The fruit is born in clusters on an evergreen tree and turns red upon reaching maturity.
Continued exposure to the sun causes the Ackee to split open. Traditionally it is at this time that they are ready for harvest.
The arilli are removed and cleaned in preparation for cooking.
The freshly harvested delicacy is enjoyed island-wide at breakfast or as an entree.The canned product is also enjoyed by both locals and visitors to the island. 

In the past, the fruit was considered to be poisonous.
It is now well known that it causes harm only if the fruit is eaten before it is fully ripe. The common illness is referred to as Jamaica Vomiting Syndrome (JVS).
When the fruit is unripe, it contains an element called Amino Acid, which causes bouts of vomiting. Interestingly, only consumers who are suffering from chronic cases of malnutrition and vitamin deficiency seem to be affected with this syndrome.
This incident is now considered a rare occurrence because of the increased awareness of the necessity for consuming only the ripe, opened Ackees.
Companies such as Goudas Foods, implements meticulous quality control policies, in conjunction with the company's educated and qualified suppliers. It is ensured that only wholesome, sun-riped Ackees, with pods, naturally opened, are harvested for canning.

Allowing for the release of all harmful gases followed by the proper cleaning and removal of seeds, qualified inspectors then eliminate the soft fruits. 

The canning process involves the sterilization of the fruit through the application of appropriate temperature levels, and a specified length of time within the retorts.

Further care is taken to maintain high levels of consistency from the beginning to the end of the process, which includes cleaning firm, sun-ripped Ackees, and following impeccable sterilization procedures.

At one point during this interview, we asked Mr. Peter Goudas: "Not including your brand, if you were to recommend a brand on the market, which one would it be?" After a considerably long pause, which indicated in-depth thought on his part, and a few deep sighs, he responded: 
"I have been marketing Ackees for over 35 years and I am one of the larger importers to Canada. Over the years I have seen brands come and go, and I would have to say that Grace and Montego are the only brands I recommend since I have to refrain from including my own". 

Now that we know a bit of the history of this delicacy, it is time to reveal how to prepare it. 
It is important for you to know that a can of Ackee is a bit expensive, between $6.00 and $8.00 depending on the season.

It is considered to be one of the most expensive fruits in the world. On an experimental basis, you may ask your Jamaican friend to bring you some cooked Ackees from home.

If you are not this fortunate though, the following 2 methods of preparation are suggested by Mr. Goudas.

We know for a fact that all Jamaicans can cook Ackees in various methods so, for the rest of us, good luck! 

Method 1 

1 lb Codfish (saltfish or baccala), boneless 
1 can Ackees 
1 large onion 
1 green pepper 
1 sprig fresh or dried thyme 
2 cloves of garlic 
2 fresh green onions (scallion, if possible) 
Black Pepper 
3 tablespoons of butter or vegetable oil 
2 teaspoons of Scotch Bonnet Pepper Sauce 

Place the codfish in cold water, and allow it to soak overnight. We suggest that you change the water a few times to remove the saltiness from the codfish.
Bring a pan of water to a boil and add the codfish.
Reduce the heat level and gently simmer for 20 minutes (until the fish is tender).
During this time, chop the onion, garlic, green pepper, green onions and thyme into small cubes.
Drain the codfish from the water and allow it to cool.
Melt the butter or add vegetable oil in a frying pan and add the above ingredients, including black pepper, a little salt if necessary, and Scotch Bonnet Pepper Sauce.
If you do not have Scotch Bonnet Pepper Sauce you may use Mr. Goudas Trinidad Style Hot Sauce. (Please do not use Tabasco Sauce - it would overpower the flavor of the Ackees.) 
Stir Fry for 3 to 4 minutes.

Break the codfish into small pieces and add to the stif frird ingredients.

Continue gently stir-frying for a few more minutes and then add the Ackees.
Stir very gently so as to avoid breaking the Ackees.
Once the Ackees are thoroughly heated, remove from stove.
Serve on a bed of rice or as is.
It may also be served the Jamaican way with boiled green bananas and a piece of yam.
Yah Man! 

Method 2 

Ingredients: Same as Method 1 but delete CODFISH 
Add: 2 tomatoes (diced) 

Add tomatoes after sauteeing onions and follow the steps of the recipe above.
Saute for a few minutes. Add Ackees and continue stir-frying for a few minutes. 

When we asked Mr. Goudas what to call this recipe, he said: "Vegetarians Delight"
After all, he is a distributor of Ackees and he is trying to find different variations of recipes to attract other nationalities.
He still insists that Ackee is a Jamaican original. 

The above recipe and picture is courtesy of Goudas Foods.
All rights reserved.
No reproduction for commercial use without the express permission of the copyright holder.

Previous page: Events 2000-2004  Next page: Events 1995-1999