Ackee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually cod, mahi mahi, or mackerel. The dish is very popular either as a nourishing Jamaican breakfast or as an appetizer served for lunch or dinner.

Ackee is a tricky ingredient due to its toxicity, so it is not safe to consume it until the vivid yellow meat and characteristical black seeds (three of them) are visible on the interior of the fruit. It was introduced to the island in the 18th century and looks like a smooth, reddish peach.

Ackee is best when fully ripe, oily and sweet, and when cooked, it is visually similar to scrambled eggs. Saltfish is fried with boiled ackee, onions, hot chiles, tomatoes, and lots of black pepper, providing a contrast of big, bold flavors, colours, and textures, sweetness and saltiness.

In some cases, the dish is also served with rice and boiled plantains, and it is often garnished with bacon or fresh tomatoes. It seems like anything is possible in Jamaica, even fruit paired with fish for breakfast.