National Fruit of Jamaica:
Ackee is a fruit that is native to West Africa. The fruit is grown on a tropical tree and must be allowed to be fully opened before picking in order to prevent poisoning. The seed is discarded the fruit cleaned, and must be cooked prior to eating. Though ackee is a fruit, when cooked it is used as a vegetable. Its most commonly cooked and paired with codfish (otherwise known in Jamaica as saltfish) and is the National Dish of Jamaica.
Preparing Ackee: In a medium saucepan, mince and sauté onions, green pepper, tomato and garlic in vegetable oil. Add cooked and flaked codfish to the sautéed vegetables and cook for 2 minutes. Add cooked ackee to the mixture. Add black pepper, butter and 3 tsp of water to make gravy.
Ackee is commonly paired with fried plantains, fried/ boiled dumplings, yam, or even cauliflower rice for a more healthy option. It is a guaranteed menu option at all authentic Jamaican restaurants anywhere in the world.