Even though ackee and saltfish is the national dish of Jamaica, neither one is indigenous to the island. The ackee fruit is from Ghana, Africa and was brought to Jamaica prior to 1778. Captain Bligh was given the honors when he took the fruit to Kew, England in 1793. The salt fish(cod) is from northern Europe. The fish was dried for preservation and so was better to export. The ackee pod should be allowed ripen and open on the tree in order to release the toxin call hypoglycin. The only edible part of this fruit is the yellow portion, which is surrounded by the poisonous black seed. If not cleaned properly this delicious fruit can be very dangerous to eat.
Ackee and salt fish are usually sauteed together with scotch bonnet peppers, onions, thyme, scallions and tomato. The dish can be eaten anytime of day, but usually served for breakfast with a side of roast breadfruit, bammy, fried or boiled dumpling, yam, boiled green bananas or hard dough bread.
