The land of wood and water, or Jamaica, as it was named by the Indigenous peoples, comes immediately to mind whenever I think of these two dishes. Our prized ackee fruit with saltfish is our national dish, reworked slightly here by nestling it inside earthy and vibrant, turmeric-spiked pastry. For the peppered prawns, I have substituted smoked paprika for the native annatto condiment to add a touch of colour and sweetness.
Both dishes hark back to their origin country's name, with earthy flavours meeting the sea. Ackee and saltfish tarts combine traditional ingredients like saltfish, scotch bonnet pepper, and ackee with a modern twist in a turmeric-spiked pastry, reflecting the fusion of Jamaican roots and contemporary influences.
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