Ackee and Saltfish has over the years become the National Dish of Jamaica, although neither ingredient is of Jamaican origin.
Ackee was probably brought to Jamaica from West Africa, but it is more widely eaten in Jamaica than anywhere else, and it has become Jamaica's National Fruit.
Salted cod was originally imported in to Jamaica as a cheap source of protein, and it has become one of our staple foods.
In Jamaica some people say "Ackee and Saltfish", others say "Saltfish and Ackee".
We preferably use fresh Ackees to make this dish, but tinned Ackees work well.
We eat Salt Fish and Ackee at anytime, but mainly for Breakfast or Brunch.
It can be accompanied by a wide variety of other local foods ... boiled Green Banana, Festival, Yam, Fried Ripe Plantain, Avocado, Hard-dough Bread, and/or Roast Breadfruit.
Eat it with anything you wish ... or just eat it by itself.
This Jamaican Ackee and Saltfish recipe was a favorite with my wife Melody Ann and she cooked it frequently.
Enjoy your Salt Fish and Ackee ... "Give Thanks", and ...
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