Ackee and saltfish is a traditional Jamaican dish made primarily from two key ingredients: ackee, a fruit native to West Africa, and saltfish, which is typically dried and salted cod. The dish is often sautéed with onions, tomatoes, and spices, creating a flavorful combination that is both savory and slightly sweet. This dish is not only popular in Jamaica but also among the Jamaican diaspora around the world. It is commonly served for breakfast or brunch and is often accompanied by fried plantains or dumplings. Ackee and saltfish is recognized as Jamaica's national dish, showcasing the island's rich culinary heritage.