THE DISH

Ackee and saltfish, Jamaica

PLATE UP

If you recognize something concerning the delicacies of Jamaica, you’ll in all probability be acquainted with jerk seasoning. Jerk hen, jerk shrimp, jerk pork – these are true gastronomic items to the world. However jerk shouldn’t be the nationwide dish of Jamaica. That honour goes to island soul meals at its most interesting: ackee and saltfish. Ackee is a tropical fruit that’s boiled after which sauteed with salt cod, onions, fiery Jamaican Scotch bonnet peppers, typically tomatoes, and further spices. The completed dish has the consistency of scrambled eggs, is served with bread dumplings or plantains, and is a cherished breakfast staple.

FIRST SERVE

Neither of the 2 key, titular elements of ackee and saltfish is indigenous to Jamaica. Ackee is a fruit that was dropped at the Caribbean from Ghana within the early 1700s, to feed Africans who had been enslaved on native sugar plantations. Round that very same time, the European technique of salt-curing white fish was launched within the Caribbean. In Jamaica, the 2 had been put collectively, and a legend was born.

ORDER THERE

Although you should have no bother monitoring down good ackee and saltfish in Jamaica, one of the crucial in style spots for guests to the island is Sonia’s Homestyle Cooking & Pure Juices in Kingston (soniashomestyle.com).

ORDER HERE

In Melbourne, take a look at the superb Mama Blu’s Meals Co in Elwood (mamablu.com.au). Sydneysiders, you are going to must prepare dinner this factor your self: get the elements from caribbeansydney.com.au

ONE MORE THING

Attention-grabbing reality about ackee: decide it too early, and you will be in all kinds of bother. The fruit is poisonous when it is not ripe, containing hypoglycin A and B, which might be deadly in giant doses. As soon as the fruit ripens and opens, the toxin ranges are minimal.