Ackee and Saltfish
A unique delicacy, the Ackee and Saltfish is a Jamaican dish made from a local fruit (ackee, in fact) and saltfish, to be precise, with the edible part of the ackee, which is considered mature when it assumes a vived red and spontaneously opens showing all the seeds, the only edible part is the one that is close to the black seeds. Preparing plans to rinse and drain the meat before cooking, then cook briefly until it assumes a bright yellow color and usually is accompanied cooking a salted fish, which in fact the cod, which is to be alongside a tasty dish Jamaican. Note that, during the preparation, given the speed of the cooking of the fruit ackee, it is advisable first to cook the fish and then the pulp dell'ackee. | 
Central America
Jamaica
