Ludel Gordon prepares ackee to sell in the Papine market in Kingston, Jamaica. Sauteed like a vegetable, the golden flesh of the ackee resembles scrambled eggs. When dried and salted codfish is added, the national dish of Jamaica, ackee and saltfish, results. When served for breakfast, it is accompanied by bammy, a fried biscuit made from ground cassava and plantains. AP Photo/Collin Reid
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