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By Elisabeth Lambert Ortiz

Published 1973

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Our cook, Annie, used to make a wonderful ackee soup, which I have never come across anywhere but in her kitchen. I suspect she invented it, using broken ackees left over from the salt fish and ackee that characterized our Fridays. Annie’s salt fish and ackee was of an elegance, largely I think to beat down our resistance to salt fish, since, being English, we were devoted to the fresh-caught article, or failing that, finnan haddie. Since canned ackees tend to have a number of broken pieces