Melt margarine in a sauce pot and use to saute chopped garlic, onion, thyme, escallion and whole scotch bonnet pepper.
Add ackee and toss with the sauteed seasonings. Pour in the chicken stock and simmer for about 5-10 minutes.
Remove from flame and blend for about one minute or until smooth. Return to sauce pot, and bring to a simmer.
Add heavy cream, black pepper and salt to taste, and stir well.
To Toast Cashew:
Toast cashew nuts in a preheated oven 180°C (350°F) for about 5 minutes.
Dust julienne escallion with flour and fry in heated vegetable oil for 30 seconds. Drain on absorbent paper.
Garnish with four toasted cashew nuts and fried escallion.
Julienne: To cut into thin strips.