Jamaica National Dish
Freshman Composition II
Shawn C. Forrest
Northern Caribbean University

Ackee and salt fish has over the years become the national dish of Jamaica, although neither of the two main ingredients is of Jamaican origin. Ackee was brought to Jamaica from West Africa, but it is more widely eaten in Jamaica than anywhere else and as such it has become Jamaica National Fruit. It is an important part of the Jamaican culture; Jamaicans have a special recipe for preparing Ackee and saltfish which have been passed down throughout generations, it is very special to the natives of the island. Ackee is considered to be poisonous unless the pods open naturally on the tree. Salt fish is referred to as the flesh of the cod, it is fresh fish that is salt cured and dried until all the moisture is extracted. The saltfish that is used in the preparation of the national dish is mainly imported from overseas. The steps involed in preparing Ackee and Salt fish are preparation and cooking. Preparation is the first step in cooking Ackee and Salt fish. Preparation is a very important stage as it includes gathering all the essential ingredients that is required to make the dish delectable .To prepare the Ackee it should be removed from the pods cleaned wash and drain. Afterwards it should be place in boiling water and boil for about fifteen minutes or until tender, the water should be enough to cover the Ackee. As you continue drain and set aside the boiled Ackee. If using canned Ackees, there is no need to boil them. Simply drain off the liquid. Wash saltfish thoroughly; place it in a pot with enough cold water to cover it. Boil saltfish uncovered for fifteen minutes. Throw off the water when cool enough; separate the saltfish into small pieces, discarding skin and bones. If fish taste too salty, wash it again until satisfied. Next prepare the seasoning and