A hearty meal including boiled yam, green banana, and dumplings cooked alongside the fish.
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Boil the saltfish in a pot of water for 15-20 minutes to remove excess salt, then drain, flake into small pieces, and set aside.
Prepare the 'spinners' or flat dumplings by mixing flour with a pinch of salt and enough water to form a stiff dough; knead briefly and shape into small logs or discs.
In a large pot, bring 2 quarts of salted water to a boil and add the yam and green bananas; cook for 10 minutes.
Add the prepared dumplings to the same pot with the provisions and continue boiling for another 10-15 minutes until everything is tender.
While provisions boil, heat coconut oil in a large skillet over medium heat and sauté the onion, garlic, scallions, and scotch bonnet pepper until fragrant.
Add the flaked saltfish and thyme to the skillet, stirring for 3-5 minutes to infuse the flavors.
Gently fold in the drained ackee and black pepper, being careful not to over-stir so the ackee remains whole; simmer for 5 minutes.
Drain the boiled provisions and dumplings, then serve them hot on a platter topped with the sautéed ackee and saltfish mixture.
