Street food Ackee and Saltfish — the authentic version

The best Ackee and Saltfish I've ever had came from a street stall, not a restaurant. The fiery and aromatic intensity was completely different — more direct and uncompromised. ackee fruit was used without hesitation, the way it should be.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. The a roadside rum bar setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. sorrel drink was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.