Ackee and saltfish is Jamaica’s national dish, a beautiful combination that has gone from poor to global. Salted codfish was once a staple in poorer communities because it was cheap and had a long shelf life. Now we use other types of dried salted fish so we can have more variety.

The history of ackee and saltfish is one of survival and flexibility. Ackee was brought to Jamaica from West Africa and pairs well with the saltiness of the fish. In the old days this was food for the poor, a filling, nutritious meal that could be made with minimal resources. Now ackee and saltfish has gone beyond that, it’s a Jamaican icon and a delicacy for everyone.

Ackee and saltfish is usually served for breakfast with fried dumplings, boiled green bananas or roasted breadfruit. But this versatile dish has found new life in creative culinary inventions. Now ackee is being used in many new ways, ackee patties, ackee sandwiches and even ackee ice cream, showcasing the fruit’s flavour.

Its global popularity is growing as people around the world are discovering the lovely combination of creamy ackee and salty saltfish. Whether in its traditional form or as part of a modern twist, ackee and saltfish is a Jamaican dish to the core, it’s the island’s culinary soul.