I am so happy that you did this informational share about ackee. I've had it once and it was so delicious. I thought it was scrambled eggs. I don't know if I'm sounding ignorant but I'm telling the truth. It's so good to know the nature of where it comes from what it looks like how to clean it , and I'm going back to your video to see how to cook it. Thank you so much so much for this share.
Can you please elaborate on the taste of the yellow part? My Jamaican friend uses the canned ones, but I have no idea how they taste in their natural unprocessed state... Thanks in advance ;)
ok its not the norm to consume it raw i was just showing that its ok if u eat apiece at that stage but at that stage its just mushy sort of milky so i dont think you missed out on anything enjoy it the normal way ok
I jamecian women I used to work with brought a cake to work that taste like ginger and it had a piece of cheese on it.it was delicious.do you know what it's called or how it's made.would love to try it again.last but not least love your videos.
People afraid because ackee contains a poison called hypoglycin. (Apple seeds contains a form of cyanide but you would have to eat copious amounts for it to poison you.) The sun burns off most of the poison and when the ackee ripens and splits there remains some of the hypoglycin in the seed and the portion that anchors the yellow part in the pod this is why you pick it out, just like Debbie demonstrated, and the gentle boiling kills off any residual hypoglycin. Pour away this water. A bit long winded, I know. 😁😁😁
Aunt Debbie you are the best
Thank you
Love ackee an breadfruit so much
Crystal clear information. Thank you
I am so happy that you did this informational share about ackee. I've had it once and it was so delicious. I thought it was scrambled eggs. I don't know if I'm sounding ignorant but I'm telling the truth. It's so good to know the nature of where it comes from what it looks like how to clean it , and I'm going back to your video to see how to cook it. Thank you so much so much for this share.
ok thank you glad u benefited from the information
Loving this cooking chanel
Beautiful, I learn something new everytime you cook. Thanks so much.
Vannasa Coker bless up
Is there anything that u cant cook Debs?
Can you please elaborate on the taste of the yellow part? My Jamaican friend uses the canned ones, but I have no idea how they taste in their natural unprocessed state... Thanks in advance ;)
ok its not the norm to consume it raw i was just showing that its ok if u eat apiece at that stage but at that stage its just mushy sort of milky so i dont think you missed out on anything enjoy it the normal way ok
Oooohhh okay, thanks love, I was just wondering, like is it sweet or bitter, you know? That sort of thing ;) Thanks again and happy new year!! :)
I remember people used to use razor and cut them. Wicked
Lol thank you for clearing that up
I jamecian women I used to work with brought a cake to work that taste like ginger and it had a piece of cheese on it.it was delicious.do you know what it's called or how it's made.would love to try it again.last but not least love your videos.
ok
@@thejamaicancookingjourney sounds like this woman gave you bulla and cheese.
Meant to put I knew a jamecian women who made a ginger flavor cake with cheese on it.dont know the name of it.but will love to try to make it.
Hey Debbie!
mannas an respec
why are people afraid
I GUESS from rumors they hear
People afraid because ackee contains a poison called hypoglycin.
(Apple seeds contains a form of cyanide but you would have to eat copious amounts for it to poison you.)
The sun burns off most of the poison and when the ackee ripens and
splits there remains some of the hypoglycin in the seed and the portion
that anchors the yellow part in the pod this is why you pick it out, just like Debbie demonstrated,
and the gentle boiling kills off any residual hypoglycin. Pour away this water.
A bit long winded, I know. 😁😁😁