WRITING CULTURE 2012: Film, Food & Beyond

©Nappychef of YouTube

In my house Sunday’s breakfast and dinner are Thanksgiving meals. On Sunday’s everyone must eat together as a family. Nothing absolutely nothing is better then waking up to the scent of roasting breadfruit in the oven on a Sunday morning. The sweet scent lingers from the kitchen to my bedroom, smothering my nostrils. My mom always cooks ackee and saltfish alongside the breadfruit. I’m salivating at the mouth just thinking of it. I am of Jamaican descent; this is a traditional Jamaican dish. A lot of things can go wrong with this dish; the breadfruit can be bitter or too ripe. I like when it’s partially ripe. The saltfish can be too salty (not boiled in water long enough) or not salty enough (boiled in water too long). This dish is all about precision; everything must be made just right to efficiently compliment all the different flavors.

This has always been my favorite meal because it’s always a special treat. It brings me such joy each time because it’s not something I have everyday. However, on those random Sunday mornings when my mom is up for it, it is a welcomed treat. I don’t think I could ever make it the way she does. I speak of precision but my mom doesn’t use any measuring utensils, she uses her eyes to measure and instinct. She is a cook not a chef. The intoxicating, luxurious smell of ackee and salfish infused with red and green sweet peppers, white onions and other bottled spices as you uncover the pot lid make my stomach weep for more. The mouthwatering aroma of the breadfruit perfumes the air as my dad peels the skin and carves it like a turkey makes me pant like a dog. The polychromatic combination of the breadfruit with ackee and saltfish is appetizing in the display alone.

http://www.jamaican-recipes.com/breadfruit.html