Tag Archives: Ackee and Saltfish
Still life photography – yet another photography genre – is the depiction of inanimate objects, that are either man made or natural.
And still life travel photography depicts objects that manage to give a sense of place.
As easy at it may seem, still life photography is probably among the most difficult: because the object being captured is still, there is higher emphasis on the technical aspects of the photo, such as lighting and composition.
The “openness” of the fruit on display spoke to me – in Jamaica everyone knows that ackee is not to be prepared or picked unripe or forced open, as it contains toxins until it reaches a ripe state. The first sign of a ready ackee is to see the fruit naturally open, with the red outer skin splitting to reveal the flesh and seeds, as above.
To prepare the national ish “ackee and saltfish,” salt cod is sautéed with boiled ackee, onions, peppers, tomatoes, and other spices, such as black pepper and pimiento. It usually is served with breadfruit, dumplings and fried plantains or boiled green bananas.