Ackee and Saltfish for a dinner party — went down extremely well

I made Ackee and Saltfish for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The boldly spiced profile was the main talking point — no one had quite experienced scotch bonnet used that way before.

Jamaican jerk cooking traces to the Maroon communities who preserved meat with allspice and chilli. I explained the a beach seafood restaurant context as I served it which helped people appreciate it fully. sorrel drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.