Ackee Pasta Salad

Winter 2007, JamaicanEats magazine

  • 2 de-seeded, diced tomatoes
  • 1 spring or sweet onion, sliced finely diagonally
  • 1 chopped garlic
  • ¼ teaspoon fresh thyme leaves
  • ¼ teaspoon scotch bonnet pepper
  • 3 tablespoons extra virgin olive oil
  • 300 g (about 12 ounces) ackee (cleaned)
  • 250 g (about 10 ounces) penne pasta
  • 1 tablespoon chopped fresh coriander or parsley
  • Salt and pepper
  • Grated Parmesan cheese (optional)


  1. In a bowl combine the tomatoes, spring onions, garlic, thyme, scotch bonnet, salt, pepper and olive oil.
  2. Cook the ackee in boiling salted water until tender.
  3. Cook the pasta in a large pan of rapidly boiling water until al dente (cooked through, but still firm). Drain in a large colander.
  4. Add the cooled pasta to the tomato mixture. Toss and season.
  5. Add the ackee and herbs. Toss.
  6. Add fresh coriander or parsley and grated cheese, if desired.

Serve cold.

Serves 8


-By Hilton Hotel, New Kingston, Jamaica

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