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Ackee and saltfish

Ackee and saltfish is a traditional Jamaican dish.

The ackee fruit was imported to The Caribbean from Ghana before 1725, as Ackee or Aki is another name for the Akan tribe, Akyem. It is also known as Blighia sapida. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being imported to countries such as the United States.

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Ackee and Saltfish is a traditional dish made in Jamaica. One can enjoy this colorful dish anytime of the day. However, most natives enjoy this simple meal during breakfast. I personally enjoy adding tomatoes, peppers, small bits of ham and onions whenever I make ackee and saltfish. The only thing to worry about when eating this dish are the fish bones. Depending on who is preparing the dish, most skilled cooks take the time to pick out the saltfish bones so the meal is more enjoyable. The dish also goes nicely with fresh hot fried Jamaican Dumpling and/or green bananas. Enjoy Mon!

Contributed by Alexis Perrin

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