Ackee and Saltfish is Jamaica’s national dish, made by sautéing salted codfish with boiled ackee (a tropical fruit), along with onions, scotch bonnet peppers, tomatoes, and thyme. Native to Jamaica, it is traditionally simmered and sautéed until the ackee becomes soft and creamy, resembling scrambled eggs. It’s typically eaten for breakfast or brunch, served with fried dumplings, boiled green bananas, or breadfruit. Introduced from West Africa and once used as a survival food, ackee has become a culinary symbol of Jamaican identity and pride.

Common variations include versions with callaloo, tomato sauce, or paired with rice and peas for lunch.

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