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Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is widely regarded as the national dish of Jamaica. it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions .

To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch bonnet peppers, tomatoes, then seasoned with spices like pepper and paprika. It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.

The ackee fruit (Blighia sapida) is the national fruit of Jamaica. It was imported to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki' is another name for the Akan people,

Ackee is to Jamaica what the hamburger is to the States, pizza to Italy, and fish and chips to the Brits. Nothing says Jamaica more than the island's national fruit.

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How to cook