Ackee and saltfish

Ackee and Saltfish is a traditional Jamaican dish. The ackee fruit was imported to Jamaica from West Africa before 1778. Since then, it has become a major feature of various Caribbean cuisines, and is also grown in tropical and subtropical areas elsewhere around the world.

History

The ackee fruit is native to tropical West Africa. The name is derived from the original name Ankye which comes from the Twi language of Ghana. The plant was introduced to Jamaica and has been incorporated into local dishes.

Preparation

The dish is prepared with ackee and saltfish (salted cod). The saltfish is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes, and spices, such as black pepper and pimiento. It can be garnished with bacon and tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.

Cultural significance

Ackee and saltfish is widely regarded as the national dish of Jamaica. It has become internationally known and has been described as an internationally renowned Jamaican culinary delight.

Health and nutrition

Ackee is rich in essential fatty acids, vitamin A, zinc, and protein. However, the fruit must be properly cooked before consumption, as unripe or improperly prepared ackee can cause Jamaican vomiting sickness, a form of food poisoning.

See also

• Jamaican cuisine
• List of Jamaican dishes
• List of fish dishes