Shopping Cart: 0 Items
All ProductsACCESSORIESADHESIVESART & CRAFTART & PHOTOGRAPHYBAGS & CASESBASIC SUPPLIESBEAUTY THERAPHYBIOGRAPHIES & AUTOBIOGRAPHIESBUSINESS & FINANCECHILDRENCOMPUTER & TECHNOLOGYCOOKING & BEVERAGECRAFTS & HOBBIESCUTTING INSTRUMENTSELECTRONICSENGLISHGIFTSHEALTH & FITNESSHOME & FAMILY MANAGEMENTHOME & GARDENHUMANITIES & SOCIAL SCIENCESJAMAICAN & CARIBBEAN HERITAGEKITSLANGUAGESLAWMAGAZINESMATHEMATICSMEASURING TOOLSMEDICALMUSICNOVELSPAPER PRODUCTSPARENTING & FAMILYPRE SCHOOLREFERENCERELIGIOUS & INSPIRATIONALSCIENCESSELF HELPSPORTSSTATIONERYSTATIONERY BOOKSTEACHING RESOURCESTECHNICALTOYS & GAMESTRAVEL & ENTERTAINMENTWORKBOOKS & STUDY GUIDESWRITING INSTRUMENTS
|   Currency:
National Geographic's Top 10 National Dishes - Jamaica Cops the #2 Spot

National Geographic's Top 10 National Dishes - Jamaica Cops the #2 Spot

(June 1, 2013)  

The tiny, yet “tallawah”, island of Jamaica copped the #2 spot in the Top 10 National Dishes around the world for its national dish “Ackee and Salt Fish”. Although neither ingredient has Jamaican origin, this is one of the most authentic dishes of the island which still holds true to the tradition of rich spices and flavors.    

Ackee, Jamaica’s national fruit, is poisonous unless the pods open naturally on the tree. They are usually washed, pitted, and boiled for a few minutes before it is cooked with the salt fish. You can usually find tinned ackees in the Caribbean section of your grocery store – these just need to be rinsed, not boiled.

Ackee and Salt Fish can be eaten with a variety of things – boiled green bananas, boiled or fried dumplings, plaintains, breadfruit, yams or anything else you wish!

Try this simple recipe for Ackee and Salt Fish:

Ingredients

  • 1 1/2 lbs Salt Fish - soaked overnight to get rid of excess salt
  • 2 to 3 tbps Oil
  • 2 cloves Garlic - chopped
  • 1 medium Onion - chopped
  • 1 Scotch Bonnet Pepper - or other Hot Chilli - de-seeded and chopped
  • 1 sprig of fresh Thyme
  • 2 Tomatoes - chopped
  • 2 tins Ackee - brine drained off
  • 1 Sweet pepper - optional
  • Black Pepper to taste

How To Cook

  • Place the soaked Salt Fish in fresh water ... bring to the boil and simmer for 4 - 5 minutes.
  • Drain the water off the Salt Fish ... let it cool a little ... de-skin ... flake the flesh off the bones ... discard bones and skin.
  • Heat the Oil in a large Frying Pan or Wok ... Stir-fry Onions, Pepper, Garlic and Thyme until you can smell the aroma.
  • Add the Salt Fish and Tomatoes to the Wok and bring to a simmer.
  • Add the Ackees ... very gently fold ackees in so that the Ackees don't break up ... bring back to a simmer.


For more delicious Jamaican recipes, click on this link to explore books on Jamaican Cuisine 


References:

National Geographic, National Geographic Book, Food Journeys of a Lifetime, “Top 10 National Dishes”
http://travel.nationalgeographic.com/travel/top-10/national-food-dishes/

Jamaica Observer, “Ackee and Saltfish Among World’s Best Dishes”
Paul Allen, 20 July, 2012

http://www.jamaicaobserver.com/news/Ackee-and-Saltfish-among-world-s-best-dishes 

Home New Products Specials Our Partners Contact Us FAQ

Copyright 2019 | All Rights Reserved Powered by 24seven Cart