Ackee and saltfish is a Jamaican national dish that is embedded in the nation's identity and self-image. The Jamaican national dish can be found in most homes and restaurants on the island, including in most major cities worldwide.

Being a national dish means that it has become a staple food in its country, accompanied by its rich history and origins, just like Mexico's national dish, mole poblano. Mole poblano in Mexico originated in the 17th century and is considered to be Mexico's pride.

CBS News reported that the Mexican national dish is usually good to consume on Cinco de Mayo when everyone makes it with a touch of their own version. Mole is considered to be Mexico's national dish as it acknowledges both European and indigenous ingredients used by the Mexican people.

In Peru, ceviche represents the Peruvian people in the culinary world. It started when the indigenous people of Peru consumed ceviche way before the arrival of the Spaniards.

Indigenous people marinate the fresh raw fish in tumbo, a type of passion fruit that was later traded in for the lemons the Spaniards brought.

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Ackee and Saltfish: The Jamaican National Dish

The Jamaican national dish can be an unlikely pair when viewed from the outside. The Ackee is a local fruit that is grown in Jamaica. It turns from green to red when ripened and splits open, showing the ripeness inside.

The Ackee has several name variations, such as Achee, Akee Apple, and Vegetable Brain, Achee. The fruit is also a member of the lychee family. Its interesting facade should not be taken lightly, as Ackee can be poisonous when not handled correctly.

The fruit was believed to be introduced by a Captain Bligh in Jamaica. It was then presented to plantation owners. It originally came from the African country of Ghana, according to Jamaican Experiences. On the other hand, salted fish or salted cod came from Europe and traveled across the sea quickly as it was preserved.

The meal is mostly consumed during breakfast, with the flavor of the Ackee countering the fish's saltiness. The Jamaican national dish became popular in the region as it was usually the meal served to the slaves at the time due to being nutritional and cheap.

Jamaican National Dish's Origins

An Al Jazeera feature on the national dish noted that none of the ingredients of Ackee and saltfish is indigenous to Jamaica, with the meal being described as "a product of colonialism," just as the case in the Caribbean region.

Codfish is imported from Canada as the fish could never stand the warm waters of the Caribbean. The Ackee and saltfish meal is sometimes served accompanied by breadfruit, which is green on the outside but has the texture and looks of a piece of bread when cut.

Breadfruit is a high-carb fruit that was brought over from New Guinea as a way to feed enslaved Africans.

READ MORE: Jamaica: Satisfy Your Sweet Tooth With These Jamaican Desserts 

This article is owned by Latin Post.

Written by: Mary Webber

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