Savor “Di Flava” with Jamaica’s Ackee and Saltfish

On the world scene, Jamaica is actually a big deal! She’s a nation whose culture is celebrated globally. From Usain Bolt, Bob Marley, Blue Mountain coffee to Cool Runnings, the island’s vibrant culture will certainly resonate with you. One of a kind, incomparable, it’s no wonder that everywhere you go, Jamaica, that little island with a whole lot of personality is well renowned.

However, there’s more to the land of pulsating reggae beats though. Over the years, Jamaica has become one of the best Caribbean destinations to visit for its gastronomy. With aromatic herbs, delicious tropical fruits, and local vegetables only found on the island,  one quick bite of any Jamaican meal will be finger lickingly more delicious than any piece of KFC that you’ve ever tasted. In Jamaica, food isn’t just a delicacy, it’s an experience and an exhibition all in one. 

While a trip will have you etching to visit local white sandy beaches and scenic museums, you’re sure to stop at restaurants that specialize in ‘yaad’’ or home-style cuisine too. True to the island’s motto, “out of many,”at yaad style (local) restaurants a wide variety of local delicacies are sure to greet you. Brown stewed chicken, curried chicken, saltfish, and beans are all local breakfast staples. However, if there’s a must-try dish, ackee and saltfish often served with local ground provisions such as green banana, yam, and Irish potato or local fave fried dumplings.  So beloved is this traditional meal that it’s not only a hit among locals but treasured by tourists too.

So exactly, what made this fan-favorite meal so revered?  Let me tell you a story. Back on a blooming tree in Ghana, one brave little ackee  would hear stories of the magical West Indies. Intrigued and mesmerized, she decided that she wanted to venture out to see the world. As her Akan kin was forced into slavery, she too was ordered to pack for the West Indies. Once she arrived, she planted her roots, and ever since that day she has grown into becoming half of Jamaica’s national dish.

How did saltfish come into the picture? Interestingly, in Jamaica’s colonial history, the English and Africans would always fight. However, ackee and saltfish set out on a journey to rewrite this. Both arrived around the same time but saltfish came from Europe.  In fact, what Jamaicans lovingly call saltfish is actually salted codfish. So on one magical morning, ackee and saltfish greeted, fell in love, eloped in a skillet, and became Jamaica’s most formidable duo.

What makes this meal so sumptuous is the use of mouth-watering spices such as local thyme, scallion, a few pimentos, and aromatic sweet peppers. It’s all in the flava (flavor) and all in the spice! Jirie’s Caribbean All Island Seasoning will help you to get it just right! Best served warm, here’s a look at our delectable ackee and saltfish recipe. To sweeten the deal, pair it with a cup of old-fashioned Jamaican chocolate tea or the all-time fave cup of Blue Mountain coffee.