Ackee and saltfish is a traditional Jamaican dish, often considered Jamaica’s “national
dish.”
In the United Kingdom and United States, ackee and saltfish using fresh ackee is rare
and instead it is generally made with canned ackee.
Well-prepared ackee has the texture of scrambled egg, and should not be
overcooked or mashed.
Easy to make : 8/10
Cost of ingredients : 3/10
Time to finish : 8/10
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