Ackee and Saltfish
Jamaica's national dish: creamy ackee fruit sauteed with flaked salt cod, scotch bonnet, and tomatoes.
Why It Works
Ackee's buttery, custard-like texture mimics scrambled eggs while being entirely plant-based; the salt cod provides intense umami and salinity that the mild ackee absorbs.
Key Ingredients
More Jamaican Recipes
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Chicken marinated in fiery scotch bonnet and allspice paste, slow-smoked over pimento wood.
Slow-curried goat with Jamaican curry powder and scotch bonnet.
Bone-in goat braised in Jamaican curry powder with potatoes and scotch bonnet until fork-tender.
Oxtail braised with butter beans in a rich, dark sauce of soy, allspice, and scotch bonnet.
Coconut rice with kidney beans — Jamaica's essential side. Naturally vegan + GF.