Thread:Niquae Gayle/@comment-45476891-20200414163835

Ackee and Saltfish

The Jamaican cuisine features various cooking techniques, spices, and flavors, which are influenced by the diverse cultures of the island. The cuisine is a blend of indigenous dishes and dishes from the various other population groups have inhabited the island, including British, Spanish, African, Irish, Indian, and Chinese. Rastafarian beliefs have also influenced the way food is prepared, cooked and served. Ackee and saltfish is the national dish of Jamaica, despite the fact that neither the ingredients nor cooking style are indigenous to Jamaica.

Saltfish is a type of salted cod, which was initially imported to Jamaica as a source of protein. The ackee fruit most likely originated from West Africa but has become the national fruit of Jamaica, as well as a key ingredient in the national dish. Ackee is a pear-shaped fruit picked from the evergreen Ackee tree. The fruit turns from bright red to yellow-orange when ripe, and is then split open to reveal three shiny black seeds partly covered by a soft spongy yellowish-white flesh that has a texture like a scrambled egg.

Preparation

These two ingredients are part of the national dish that can be served anytime, although it is most commonly served for lunch and breakfast. Preparation involves deseeding the ackee fruit and then washing it for 15 to 29 minutes to make it tender. The saltfish is typically soaked overnight to remove some of the salt, while others boil the salted cod for a few minutes and then drain the water. Next, the skin and bones are removed from the saltfish, which is then fried in hot oil until tender and brown. Onions, tomatoes, assorted vegetables, and pepper are added to the fish, followed by the boiled ackees. The dish is then further simmered until fully cooked. The finished dish can be served with peas, plantain, breadfruit, boiled green bananas or rice. 