Ackee and Saltfish (Jamaica)

 


Ackee and saltfish is the national dish of Jamaica, consisting of an unusual fruit originating from West Africa and all kinds of dried and salted fish, usually cod, mahi mahi or mackerel. The dish is very popular either as a nutritious Jamaican breakfast or as a starter served for lunch or dinner.

Ackee is a difficult ingredient due to its toxicity, so it is not safe to consume until the vibrant yellow flesh and characteristic black seeds (three of them) appear inside the fruit. It arrived on the island in the 18th century and looks like a smooth, reddish peach.

Ackee is best when fully ripe, fatty and sweet, and visually resembles a scrambled egg when cooked. Salted fish is braised with boiled ackee, onions, hot peppers, tomatoes, and plenty of black pepper, providing big, bold flavors, colors and textures, a contrast between sweetness and saltiness.

In some cases, the dish is also served with rice and boiled plantains and is often garnished with bacon or fresh tomatoes. Anything seems possible in Jamaica, even fruit paired with fish for breakfast.

ENJOY YOUR MEAL

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