Why Ackee and Saltfish deserves more attention

Ackee and Saltfish rarely gets the international recognition it deserves. The fiery and aromatic complexity is genuine, not simple, and the technique involved in using scotch bonnet correctly takes real skill.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. I encountered it first in a Kingston jerk pit and that context helped me understand it properly. rum punch is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ackee and Saltfish is the dish to start with.