The Editor, Sir:

Recent topics have stimulated our minds to rethink about our Jamaican culture and particularly the origin of our flavoured and delicious food that is so unique to us and to the world.

Originally ackee was introduced to Jamaica in the year 1793 by the renowned Captain Bligh to furnish food for the slaves.

Through the years, this exotic fruit has been adopted and spread in many backyards in the country and although its chemical composition of hypoglycin and propionic acid is toxic enough to have caused some fatalities in Trinidad and Tobago, it has been well adopted in other countries such as Haiti, Bahamas, Guatemala and South American regions that have the right climate for its growth.

Ackee has been around and its historic roots in our nation have earned it an international image.

Traditional mixture of spices

Curried goat, on the other hand, is a traditional Indian mixture of spices used to flavour a dish of rice, meat, and/or vegetables. Spices include turmeric, fenugreek, cloves, chillies, cumin, cinnamon, ginger, black and cayenne pepper, coriander and caraway.

Curry is truly 'Pan-Asian' and was brought to the West by British colonists in India from the 18th century. In every country, its diverse flavours depend on the origin in Asia.

In my opinion, curried goat is a delicious dish that I enjoy greatly, but what brights up my eyes and makes my mouth salivates is when I see a plate of ackee and salt fish with fried dumplings on my table for breakfast.

So, for my Independence weekend, I am going to eat the dish that has nurtured the lives of my ancestors. Ackee and salt fish has rightfully earned its place as our national dish.

I am, etc.,

CARLOS

juancarlos.corredor@gmail.com

Kingston

Via Go-Jamaica