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Eat ackee and saltfish in Jamaica
JAMAICA
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Ackee and saltfish
Ackee and saltfish is Jamaica's national dish, made from the creamy, yellow ackee fruit pods sautéed with salted codfish, onions, tomatoes, scotch bonnet peppers, and scallions. Typically served for breakfast with boiled green bananas, breadfruit, or dumplings, it originated from West African influences blended with local ingredients during the island's colonial era. In Jamaica, locals eat it daily at home or roadside stands, especially in Kingston markets or rural parishes.
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