Jamaica’s national dish and is traditionally served as breakfast.
The ackee plant was brought to Jamaica from Ghana by enslaved Africans in the mid-1700s. Its botanical name“Bligahiasapida” was given as a tribute to captain William Bligh of“mutiny on the bounty” who first took the plant of the fruit to England from Jamaica.
Saltfish is a common staple among most Caribbean countries. It originated from Northern Europe and Eastern Canada. Salting the fish was a way of preserving it and this meant that it could withstand the journey and last longer, feeding masses of people.
The West Indian slave owners in the Caribbean heavily relied on imported salted cod and ackee as a cheap form of protein and nourishment for slaves working in the sugar plantation. Ackee and saltfish is traditionally served with bread fruit. This was imported from new guinea as another inexpensive way to feed slaves, as its full of carbs and fibers.
This then became a staple dish among Jamaicans. To Jamaica, ackee and saltfish is not just a healthy breakfast, but it more symbolizes their history.
Ackee and Saltfish
$16.00
Related products
Saltfish and Okra
$12.00 Add to cartLiver
$12.50 Add to cartCabbage and Saltfish
$12.50 Add to cart