A fiery version of the classic dish with extra scotch bonnet peppers and pimento berries.
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Soak the saltfish in cold water overnight or boil it in three changes of water for 20 minutes each to remove excess salt.
Once the fish is tender and desalted, flake it into bite-sized pieces using a fork, removing any skin or bones.
Heat the vegetable oil in a large skillet over medium heat and sauté the onions, garlic, and pimento berries until the onions are translucent.
Add the minced scotch bonnet peppers, green bell peppers, and tomatoes to the skillet, cooking for another 5 minutes until the vegetables soften.
Stir in the flaked saltfish and fresh thyme, allowing the flavors to meld for about 3-5 minutes on medium-low heat.
Gently fold in the drained ackee, being careful not to break the delicate fruit; it should remain in large chunks.
Sprinkle with black pepper and cover the skillet, allowing the dish to steam for 5 minutes until the ackee is heated through.
Garnish with sliced green onions and serve hot with fried dumplings, boiled green bananas, or hard dough bread.
