About Food in Jamaica

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Ackee and saltfish Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora. The ackee fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. It is also known as blighia sapida. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being imported. To prepare the dish, salt cod (packet salt fish may need to be boiled down and should be free of 'pink' mould) is sautéed with boiled ackee, onions, Scotch Bonnet (optional) bell peppers, tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, Dumplings, or boiled green bananas. In the United Kingdom, Canada and the United States, "ackee and saltfish" is eaten widely, although canned ackee is more often used than fresh in some foreign countries. However, people from countries where the fruit is indigenous prefer to eat fresh ackee from the pod as opposed to ackee from a tin. Fresh ackee, if prepared improperly, can be dangerous. When cooked, ackee has a soft texture, somewhat akin to scrambled egg. Stamp and Go Stamp and Go is a fish fritter in Jamaican cuisine. It is part of a Jamaican breakfast along with ackee and callaloo fritters. It is referred to as one of the original fast foods. And the name is said to refer to people stamping their feet and then going with the fast to prepare meal. Mango Can you imagine a treat so sweet

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