Ackee And Saltfish in jamaica

Did you ever think it was possible to combine a tropical fruit with a briny fish? While some of you might be surprised, others may have heard of this union that has picked up pace over the last few decades in the culinary world. But Jamaica has been doing it for centuries! Yes, the ackee fruit made its way from the continent of Africa to the island country of Jamaica many centuries ago.  The locals discovered that as the fruit ripens, it turns from green to bright red and finally to yellowish orange, splitting open to showcase three black seeds, each surrounded by soft, whitish yellow flesh. In this form, the fruit is not poisonous but actually quite delicious. But not by itself. On its own ackee is bland, but with saltfish, it’s absolutely scrumptious. And hence, the cod fish was caught, dried and salted and paired with ackee to form the nation’s national dish! This exotic dish is usually consumed in the morning for breakfast, however there’s no reason why tourists shouldn’t enjoy it any time of the day. Whether it’s at sunrise or sunset, savour this authentic staple and you’ll surely be wanting for more!

Ingredients used 

To make Jamaica’s mouth-watering national dish, the following ingredients are needed.

• Half a pound of salt fish
• Soaked or tinned ackee
• 1 medium onion, chopped
• 1 small sweet pepper julienned
• 1 medium tomato, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of finely chopped scotch bonnet pepper
• 2 stalks of scallion, chopped
• 1 to 2 tablespoons of extra virgin olive oil
• Salt and pepper 

Although ackee is a tropical fruit native to Africa, it was brought to the Caribbean Islands somewhere between the 17th and 18th century. Today, it can be found all across Jamaica, hanging in pod clusters from the tree. Something to note is that the fruit can be poisonous if it’s consumed before ripening. Another ingredient unique to Africa and the Caribbean Islands is the Scotch bonnet pepper named for its similarity to a tam o' shanter hat (the traditional Scottish bonnet worn by men).  It is also referred to as Caribbean red pepper. The salt fish is dried and salted cod usually procured from the North Atlantic. 

Best places to try the dish 

When in Jamaica, you must try the delectable ackee and saltfish dish, not only because it’s the national dish but also because it’s so unique! A popular breakfast food, often paired with banana and fried dumplings, you’ll find this delightful combination all across the nation. When ackee is cooked it resembles a scrambled egg, so don’t be surprised if your neighbour’s plate of eggs turns out to actually be this beloved dish! To make it just a little simpler for you, we’ve put together a list of some of the best places you can go to sample this delicacy. Travel to the enigmatic capital of Kingston and head to any of these eateries - Ziggy’s Manor Centre, Pot Pon Fyah, Sonia’s Homestyle Cooking & Natural Juices, Hot Pot, Tastee.

Whether you’re a critic or an appreciator, do try this one out. SOTC is waiting to make all your foodie dreams come true!