Finding new and improved ideas and techniques for cooking and serving ackee is intriguing. Reinventing and recreating ackee dishes has become an obsession that I choose to live with. Ackee is a component of Jamaica’s national dish. The food enthusiast in me, always wants to turn it up a notch or maybe two. It’s  smooth and buttery texture marries well with pretty much any kind of starch.

Pairing the ackee with ground provisions or rice wasn’t my mood. I desired bread but not just any bread. I opted for an exciting ingredient and since I had pumpernickel on hand, that was exactly what I chose to utilize. My family thinks that I’m just so far gone, because I tend to buy breads that they claim nobody else actually notices. Well what can I say? I’m a foodie; a culinary extraordinaire who adores being in my own skin. I sho’ nuff love me some me and so does my taste buds.

What would I do without my sophisticated palate? Huh? Who would I be? Where would I be? There wouldn’t be no Ange’luscious or angeluscious.com right? Who would inspire you and take you outside of your Caribbean culinary comfort zone?  Which Jamaican in their right mind would think of topping a pumpernickel toast with grilled sockeye salmon,  ackee and avocado? Like seriously? So yes, I adore my sophisticated palate; my taste buds; those sensory things in my mouth; I love them all, and they love me too.

As long as my sense of taste remains intact, our love affair will never end. And that’s a fact. Now go on into your kitchen and play with your food. Yes, I said play with your food.  Honey,  I play with my food all day long. Do something outside of the norm.  Go ahead and make it Ange’lusciously d’luscious!

How do you prefer your ackee?