Who Eats Ackee and Saltfish?

Just one look at it and you would think it is soft scrambled eggs, right? Yes, it literally melts in your mouth. Legendary in Jamaica and mostly used together with salt fish to make a delectable breakfast dish. In fact, it is said to be Jamaica's National Dish.

Why do Jamaicans eat ackee and saltfish?

Ackee was brought over from Ghana in the 1700s to feed enslaved Africans forced to work on the island's sugar plantations. Codfish could never stand the warm waters of the Caribbean, so we import them from Canada. Salting the fish meant it could withstand the journey, and last longer to feed large numbers of people.

What countries eat ackee?

Like tomatoes, ackee is a fruit that is most often prepared in savory dishes. In many West African countries, including Cameroon, Ghana and Senegal, ackee is commonly eaten raw, fried in oil, or mixed in soups. In Jamaica, it is often cooked with codfish, onions and tomatoes, or curried and served with rice.