Ackee originally came from West Africa and was brought to Jamaica in the 18th century. The tree produces bright red pods, and when they split open naturally, they reveal the yellow flesh inside alongside black seeds. Only the yellow flesh is eaten — and only once the pod has opened on its own.
Saltfish is dried, salted cod that was historically preserved without refrigeration so it could travel long distances. Before it is cooked, the fish is soaked in water to remove most of the salt, then flaked into pieces. Combined with the ackee's creamy texture, it makes a dish that is both filling and full of flavour.
Ackee and saltfish is traditionally eaten for breakfast in Jamaica, often alongside fried dumplings, boiled green bananas, or roasted breadfruit. A full Jamaican breakfast table is a colourful, delicious feast.
The ackee fruit is so important to Jamaican identity that it appears on the country's coat of arms. Tourists who visit Jamaica often say tasting ackee and saltfish for the first time is the food memory they carry home longest.