As a Jamaican woman living in Canada, I had always wanted to share my culture with my American husband. So, one morning, I decided to surprise him with a breakfast of ackee and saltfish, the beloved national dish of Jamaica.
As my husband took his first bite, he was struck by the unique flavors of the dish. The creamy texture of the ackee fruit combined with the savory saltfish was unlike anything he had ever tasted before. A big smile appeared on my face as I watched him savour each bite, happy to share a piece of my heritage with him.
From that moment on, my husband became an enthusiastic fan of ackee and saltfish, and I was overjoyed to share more of my culture with him. We later took a trip to Jamaica and together, explored the rich and vibrant traditions of Jamaica, and our shared love of food brought us closer together, bridging the gap between our different backgrounds and creating a deeper understanding and appreciation of each other's cultures.
A Brief of Ackee and Saltfish
Ackee and saltfish is Jamaica's national breakfast dish and a staple of Jamaican cuisine. Ackee is a fruit native to West Africa that was brought to Jamaica by enslaved Africans, while saltfish (salted cod) was introduced by European colonizers.
The exact origins of the dish are unclear, but it is believed to have been created by enslaved Africans who had access to ackee fruit and salted cod as a cheap source of protein. The dish became more popular in Jamaica in the 19th and early 20th centuries, as it was a common breakfast dish among the working class.
In 1946, the Jamaican government declared ackee and saltfish the national dish of Jamaica, and it has remained a beloved part of Jamaican cuisine ever since. Today, ackee and saltfish is enjoyed not only for breakfast with hard dough bread, fried dumplings or boiled green banana, but also as a main dish served with rice and peas or breadfruit.
It's important to note that ackee fruit should be prepared and cooked properly as the unripe fruit and seeds contain a toxin that can be harmful if consumed. When properly cooked, ackee has a texture similar to scrambled eggs and a mild, nutty flavor that pairs well with the salty flavour of the saltfish.
The next time you are in Jamaica it's worth it to try this breakfast dish, I'm sure you won't be disappointed.
