Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora.
The ackee fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. It is also known as blighia sapida. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being imported.
To prepare the dish, salt cod (packet salt fish may need to be boiled down and should be free of 'pink' mould) is sautéed with boiled ackee, onions, Scotch Bonnet peppers (optional), tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.
Recipe:
http://cooklikeajamaican.com/ackee-and-saltfish/
Sources:
http://en.wikipedia.org/wiki/Ackee_and_saltfish
http://upload.wikimedia.org/wikipedia/commons/7/75/Ackee_and_Saltfish.jpg
http://caribbeanpot.com/wp-content/uploads/2011/04/jamaican-ackee-and-saltfish-300x199.jpg
(I do not own the rights of these images)
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