Ackee and Saltfish | Photo source Elaine Smith

Chef Keno’s Recipe of the Week |  Ackee and Saltfish

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Chef Keno has become our resident Chef here on  He sent us a recipe for making Jamaican Sorrel over Christmas. Now, we have sent us a recipe for making ackee and saltfish.

Ackee and saltfish is Jamaica’s national dish, creating the perfect breakfast or brunch. It is also a preferred dish for Jamaicans everywhere according to

This meal was imported to the Carribeans from Ghana before 1725 wikipedia reports focusing on its slavery roots. 

Ackee and saltfish can be served with fried dumplings, fried or roasted breadfruit, demanding food or any rice dish.


Ackee and Saltfish

1/2 lb salted cod
I can ackee
I white onion
Five cloves garlic
Three green onion
One LG tomato
1/2 sweet green pepper
1/2 sweet red pepper
4/6 sprigs of thyme
2 t black pepper
One scotch bonnet
Vegetable oil

Ackee and Saltfish | Photo source Elaine Smith
Ackee and Saltfish | Photo source Elaine Smith

– Put codfish in a pot of water. Put enough to cover, boil lightly for about 10 mins, throw away the water and repeat until cod is to your liking in terms of salt.
– Cool and break apart with a fork
– Open ackee, pour in a strainer and allow to drain for 20 minutes
-Dice all your vegetables
– Sauté white onions, sweet peppers, garlic until onions are translucent
Add codfish tomatoes, thyme and scotch bonnet pepper ( use only a portion to start and add more as needed, you can add it, but you can’t remove it, so use cautiously)
– Sauté for 10-15 mins

  • Add more oil to prevent it from drying out, make it more a of sauce
    – Add black pepper
    – Add your ackee toss a few times carefully so you don’t break it apart too much. Serve and enjoy.

Can you try out Chef Keno’s recipe and let us know how you got on?

Chef Keno sent this recipe to LCCMedia from “ Kenos Kitchen”. You can contact Chef Keno at


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