Ackee and Saltfish
The national dish: ackee and saltfish — ackee fruit (a West African import that must ripen open on the tree; unripe ackee is toxic) sautéed with flaked salt cod, onions, tomatoes, scotch bonnet and thyme, eaten at breakfast with dumplings, breadfruit or callaloo.
What it is
The national dish: ackee and saltfish — ackee fruit (a West African import that must ripen open on the tree; unripe ackee is toxic) sautéed with flaked salt cod, onions, tomatoes, scotch bonnet and thyme, eaten at breakfast with dumplings, breadfruit or callaloo. Ingredients: ackee (canned abroad), salt cod, onions, tomatoes, sweet peppers, scotch bonnet, thyme, black pepper, oil. Recipe: 1) Boil saltfish; flake. 2) Sauté onions, peppers and tomatoes. 3) Add saltfish; fold in ackee gently at the end (it is delicate). 4) Serve with fried dumplings or roast breadfruit. Serve: as the great Jamaican breakfast. Flavor: buttery ackee (like scrambled eggs), salty fish, herb warmth. History: ackee came from Ghana in the 1700s (its name is Twi); Jamaica made it national — it is on the flag's logic if not the flag. See also: Jerk Chicken and Pork, Jamaican Patty.
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Related topics
World Cuisines
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