Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish, combining cooked ackee with salted fish and sautéed aromatics. Ackee has a soft texture sometimes compared with scrambled eggs. Onion, garlic, tomato, bell pepper and thyme season the mixture, with Scotch bonnet added in some preparations.^[1]

In the Hyatt Resorts recipe shared by the tourism board, the fish is prepared separately to remove excess salt and bones before being mixed with drained, cooked ackee. It is commonly eaten for breakfast with accompaniments such as dumplings, callaloo, breadfruit, cassava cakes or plantains. The soft ackee and salty fish remain distinct parts of the finished dish.^[1][2]