Jamaica provides many things that are attractive to travelers. The beautiful ocean, relaxing beaches and friendly people make it a popular vacation destination. However, a trip to Jamaica is not complete without sampling the delicious culinary creations this country has to offer.
Ackee and saltfish is considered Jamaica’s national dish. It is unlike anything many people have ever tried before. When cooked, the ackee fruit develops a consistency comparable to that of a scrambled egg. In this dish it is mixed with saltfish to provide a salty, yet sweet flavor combination. The taste, texture and flavor are each an experience in themselves. Ackee and saltfish can be found many places across the island. For those less adventurous it is often served on the buffets and menus of popular vacation resorts. Traveler’s visiting Jamaica should not pass up the chance to try this beloved dish.
What Is Ackee?
Not only is ackee part of Jamaica’s national dish, but it is considered Jamaica’s national fruit. Grown on an evergreen tree, this bright red fruit ripens to break open, revealing an edible yellow-white flesh and black seeds. This edible flesh is called the aril.
Ackee and saltfish is a popular dish outside of Jamaica most often prepared by Jamaican expatriates around the world. However, it is very unlikely to find fresh ackee aside from where it is grown. The fruit is canned and distributed to other countries for use.
Unfortunately, ackee can be dangerous when the fruit is harvested before it reaches prime ripeness. Under-ripe fruit can contain high levels of toxic substances called hypoglycins. Ingestion of these toxins can result in excessive vomiting, convulsions, coma and even death. This dangerous toxin initiated a recall of a shipment of canned ackee by the U.S. Food and Drug Administration in December of 2005. However, in 2008 the U.S. Department of Agriculture announced that due to new, improved research and safety methods ackee was back on U.S. grocery store shelves.
What Is Saltfish?
Saltfish is fish, most often cod, that has been salted and dried. It must be reconstituted before being used in cooking. This is done by soaking the fish in water before using it in recipes. Saltfish is of Dutch origin. Much of Jamaica’s saltfish supply comes from Norway. It is popular in the Caribbean and also in Brazilian cooking.
Bringing It All Together
Traditional recipes for ackee and saltfish require a sauté of onions, tomatoes, scotch bonnet pepper and bell peppers. These are combined with the ackee fruit and the saltfish that has been previously soaked. The result is a sweet, salty and spicy meal that is popular for breakfast. Ackee and saltfish is often served with other favorite Jamaican foods. These might include bammie, a delicious flatbread or fried plantains.
Sources
Ellington, Barbara. The saltfish story: Part one. Jamaica Gleaner 13 Mar. 2008
Ellington, Barbara. The Saltfish Story (Part Two) - Atlantic Group - proud of Jamaican connection. Jamaica Gleaner 20 Mar. 2008
FDA News (2005). FDA Issues Recall of Tropical Fruit Ackee Because of Possible Health Risks available online
United States Department of Agriculture. Jamaican Delicacy Makes a Comeback. Agricultural Research. May/June 2008, available online
Lancashire, Robert J. (2006) University of the West Indies, Department of Chemistry. Jamaican Ackee Lecture
