This dish holds it’s place in Jamaican cuisine and culture and it is no surprise why. Thyme, garlic, scotch bonnet, tomato and onions come together to give the ackee a flavourful seasoning that compliments its slightly soft and buttery texture; it truly is an unforgettable meal. Ackee and saltfish is typically eaten for breakfast but it can be eaten at any time of the day. It’s usual accompaniments are boiled green bananas, yam, or even bammy; but most Jamaican will agree and tell you the best accompaniment to ackee and saltfish is dumpling — whether you want it fried or boiled depends on you!