Home cooking attempt — Ackee and Saltfish from scratch

I spent an afternoon making Ackee and Saltfish from scratch following a traditional recipe. Getting ackee fruit right was the main challenge — it's not as straightforward as it looks. The fiery and aromatic result was rewarding once I got it right.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. I served it with Red Stripe beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Ackee and Saltfish yourself gives you a new appreciation for what goes into it at a restaurant.