Ackee and Saltfish is one of the traditional Caribbean dishes. Just like a tomato, the Ackee is a member of the fruit family, but it can also be used as a vegetable. Ackee has a creamy texture, and has a delicate feel to it, similar to eggs. It also has a rather bitter aftertaste.
Ackee was introduced to the Caribbean from West African immigrants – Yet it is mostly eaten in Jamaica than the other Caribbean countries. Eventually, it became known as Jamaica’s national fruit, with Ackee and Saltfish as Jamaica’s national dish. It is interesting, however, that none of these two even originated in Jamaica.
Ackee and Saltfish is very savory, yet salty, as the name of the dish implies. You can eat this dish at any time of the day. Ackee and Saltfish is commonly eaten with fried plantains, fried dumplings, and hard bread.
How to Cook the Ackee and Saltfish:
What does Ackee and Saltfish Taste Like? Ackee tastes like egg or scrambled eggs to be more precise. Its important that you wait for the flower to open by itself (The Ackee Fruit), else it could be poisonous if you force open it! We recommend that you just buy it canned; Jamaica exports $400M+ of canned ackee every year. The Ackee and Saltfish history goes back to 1725 when the Ackee fruit was brought to the Caribbean from Ghana. It’s a great dish to try, just make sure you follow this very unique Ackee and Saltfish Recipe.