Photo above of the ackee fruit
Photo: Ackee and Codfish with rice and peas, corn bread, plantains, and callaloo
In the Caribbean, British planters quickly became the minority to African slaves. Many of the planters were so focused on returning to England wealthy that they made little effort to re-create English culture and, instead, slaves were allowed to retain and cultivate an African cooking aesthetic. By one estimate, “80 percent of British imports of Gold Coast slaves went to Jamaica, the largest British sugar-producing region in the eighteenth century.” In Jamaica, planters supplied slaves with weekly rations of salted fish like cod and set small parcels of land aside for their slaves to cultivate produce like ackee. A pear shape red fruit with a creamy whitish yellow flesh, slave ships introduced ackee to the Caribbean from West Africa including the Gold Ghost region during the slave trade. Today it’s the national fruit of Jamaica and an essential part of a special occasion breakfast that many Jamaicans with have on Christmas—Ackee and salted codfish. Notice the photo contains foods familiar to African Americans, rice and peas (similar to Hopin John) corn bread, and callaloo (similar to collards). Here’s an ackee and codfish recipe for your Christmas breakfast table:
http://www.jamaicatravelandculture.com/food_and_drink/ackee_and_saltfish.htm
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