If you have a dehydrator, follow the instructions for dehydrating purees. Ackee is naturally high in fat so it will be necessary to blot the puree once it begins to dry. The recommended temperature for dehydrating is 135F and most ovens don’t go this low. Nevertheless, you can use your oven to dehydrate the ackee.

First line two rimmed 13 by 18” pans with parchment paper. Spread the puree evenly between both pans in as thin and even layer as you can manage.

Option 1: If your oven has a light in it, simply leave the trays overnight with the light on and that should create sufficient warmth to dry the ackees out. You will notice that there is quite a bit of oil on the tray once the ackees start to dry out. Simply blot this away with some paper towel

Option 2: Place the trays in the oven and turn it as low as it will go. Let the ackees dry with the oven on on low for about 3 hours then turn it off and leave it to continue to dry out. If the oven becomes cold before the ackee has dried out completely, turn it on low again for a few hours then switch off and leave as before. You will notice that there is quite a bit of oil on the tray once the ackees start to dry out. Simply blot this away with some paper towel

To make the crumble: pulse the slivered almonds till they are sandy, add the dehydrated ackee, garlic and salt and pulse a few more times till well combined.

If not using right away store in an airtight container in the freezer.