Best Way to Eat It: Ackee fruit has a creamy texture and a mild flavor. It is commonly eaten with meat dishes as a side vegetable. It is very nutritious, high in fatty acids and rich in protein, potassium, iron, and Vitamin C. But be careful, both the skin and seeds of the ackee are poisonous. They contain toxic hypoglycins levels and can even be fatal. Care must be taken in harvesting the fruit at the right time and in the preparation of an ackee dish.
Ackee in Action: In tropical West Africa – where ackee trees are indigenous, well-adapted, and utilized for other purposes – the safe preparation and nutritious value of the ackee arils supports food security and rural incomes.
3. Wild Ethiopian Coffee: Of the two globally cultivated coffee species (Coffea Arabica and Coffea Canephora) – commonly known as Arabica and Robusta– Arabica is the most admired and dominates 70 percent of all coffee production. The species naturally occurs exclusively in the isolated highland forests of southern Ethiopia.
Best Way to Eat It: For thousands of years, people living in the Ethiopian highlands have traditionally been roasting coffee berries and grinding them in a mortar. Coffee is often served with hot water and sugar to guests as part of a ritual of hospitality and respect.