Ackee and Saltfish is the National Dish of Jamaica. However it is important to note that neither elements are indigenous to Jamaica, but were brought to the Caribbean and have now been fused together to create this incredible and delectable National Dish.
Saltfish otherwise known as “codfish” is produced in the North Atlantic and was therefore imported to Jamaica as a way to feed slaves during the period of slavery. It was used to feed slaves due to it being a cheaper method. Ackee was however brought to the Caribbean from West Africa before 1725, also during the period of slavery by Captain William Bligh. Its botanical name is “Blighia Sapida”. The name, ackee, is similar to its original name in the Ghanaian Twi language: ankye. The ackee evergreen tree thrives in Jamaica due to the climate and can grow as tall as 50 ft. (15.24m) and produces a fruit that resembles a red pepper.
When ripe, the fruit splits open to reveal 3 or 4 sections of cream-colored arilli sitting on top of a bed of large, shiny black seeds. The arilli look somewhat like a brain, hence one of the common names of the fruit: the Vegetable Brain. This is the edible portion.
Today Ackee is found everywhere in Jamaica, but Saltfish is still imported. Ackee is easily grown and prepared but must be cooked properly as it can be very toxic, even causing death. When both are cooked together and seasoned, Ackee and Saltfish is a staple breakfast in Jamaica and forms a key component of our culture by being the National Dish of Jamaica.
More information can be found in catalogs available at the Gift Shop.
