Jelani “Lani” Wray has almost a decade of professional music production experience, working for New York record labels to attract top talents. As part of his entrepreneurial efforts, Jelani Wray also manages the Wray Restaurant, specializing in Caribbean cuisine.
Ackee and saltfish have become a staple nutritious breakfast in Caribbean cuisine. Even though ackee is Jamaica’s national fruit, neither ingredient is native to the islands. Instead, the dish hails from the islands’ colonial period. The fruit originates from Ghana and is thought to have been transported to the Caribbean Islands in the 18th century, most likely in the same ships that brought slaves. The tree is relatively easy to grow. The similar climates of West Africa and the Caribbean allowed it to become ubiquitous across Jamaica, where it is recognized as an edible crop.
Saltfish is another imported product, this time from Europe. Typically made from cod, although most recipes allow any white fish, the dried fish is one of the earliest forms of food preservation. The ability to store fish in a hot, humid climate for an extended period allowed the ingredient to spread to the Caribbeans around the same time as ackee. Slaveowners imported huge amounts of saltfish to feed their workforce, and the ingredient remained a staple once slavery was abolished. Combining two readily available and cheap ingredients allowed it to become well-known around the island and spread across the world.
Jelani Wray 