The classic savory breakfast served with sweet, caramelized ripe plantains.
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Soak the saltfish in cold water overnight or boil it in fresh water for 20 minutes to remove excess salt, then flake it into small pieces.
Peel the ripe plantains and slice them diagonally into 1/2-inch thick oval pieces.
Heat 2 tablespoons of oil in a large skillet over medium heat and fry the plantain slices until golden brown and caramelized on both sides, then set aside.
In the same skillet (or a new one), heat the remaining 2 tablespoons of oil and sauté the onions, scallions, bell peppers, and Scotch bonnet until softened.
Stir in the flaked saltfish and fresh thyme, cooking for about 5 minutes to allow the flavors to meld.
Gently fold in the drained ackee pieces, taking care not to break them as they are very delicate.
Season with black pepper and let it simmer on low heat for another 3-5 minutes until heated through.
Serve the savory ackee and saltfish hot alongside the sweet fried plantains.
