Jamaica
Photo: gailf548, CC BY 2.0, croppedAckee and saltfish
/ˈæki ən ˈsɔːltfɪʃ/AK-ee un SALT-fish
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- Taste
- Savory
- Made with
- FishVegetables
History
Jamaica's national dish combines two arrivals. Ackee is a West African fruit that came to Jamaica in the 18th century, probably on a slave ship; when ripe and cooked, its yellow flesh looks and feels like scrambled egg. Salt cod was imported from Canada and New England in exchange for rum and molasses, as cheap protein for enslaved workers. Sautéed together with onion, Scotch bonnet pepper, tomato and thyme, they make the classic Jamaican breakfast, served with fried dumplings, boiled green banana or breadfruit. Unripe ackee is poisonous, so only fruit that has opened naturally is used.
Sources
