ackee
Cultural layer
Sylvia A. Mitchell, Seymour A. Webster and M. H. Ahmad, Ackee (Blighia sapida): Jamaica's top fruit (Jamaica Journal 31, 2008)
National Fruit, Ackee (Office of the Prime Minister of Jamaica), with the US FDA's Import Alert 21-11
The Oxford Companion to Food (Alan Davidson, 1999)
Provisions: The Roots of Caribbean Cooking, 150 Vegetarian Recipes (Michelle and Suzanne Rousseau, 2018)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
7 bonds · 7 sourcedAckee and saltfish, the national dish of Jamaica.
Read in the Rousseaus' Caribbean Potluck, 2014, page 15, the ackee is Jamaica's national fruit and ackee and salt fish one of its best-known dishes; page 16, salt fish is salt cod. Also read in Willinsky's Jerk: Barbecue from Jamaica, 1990, page 78, codfish and ackee, which she calls almost Jamaica's national dish.
Ackee and saltfish.
Read in the Rousseaus' Caribbean Potluck, 2014, page 15, ackee and salt fish, one of Jamaica's best-known dishes. Also read in Willinsky's Jerk: Barbecue from Jamaica, 1990, page 78, codfish and ackee, which she calls almost Jamaica's national dish.
The ackee and saltfish saute.
Read in Willinsky's Jerk: Barbecue from Jamaica, 1990, page 78, codfish and ackee, which she calls almost Jamaica's national dish: the hot pepper, preferably a Scotch bonnet, sautéed with the oil and scallions before the ackees and flaked codfish go in.
The ackee and saltfish saute.
The ackee and saltfish saute.
Read in Willinsky's Jerk: Barbecue from Jamaica, 1990, page 78, codfish and ackee, which she calls almost Jamaica's national dish: the onion sautéed with the oil and scallions before the ackees and flaked codfish go in.
The ackee and saltfish saute.
Read in Willinsky's Jerk: Barbecue from Jamaica, 1990, page 78, codfish and ackee, which she calls almost Jamaica's national dish: the diced tomato sautéed with the oil and scallions before the ackees and flaked codfish go in.
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "ackee", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/ackee
/archive/ackee
Bonds are tiered by source, origin-tradition references first.