The quintessential national dish featuring sautéed salted cod and buttery ackee fruit.
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Soak the salted cod in cold water overnight, or boil it in fresh water for 20 minutes and drain to remove excess salt.
Flake the cooked fish into small bite-sized pieces, removing any skin or bones that may be present.
Heat the vegetable oil in a large skillet over medium heat.
Sauté the onion, garlic, scotch bonnet pepper, scallions, and red bell pepper until the onions are translucent.
Add the flaked saltfish, diced tomatoes, and thyme to the skillet, stirring gently to combine the flavors.
Carefully fold in the drained ackee; do not over-stir as the ackee is very delicate and can break apart easily.
Sprinkle with black pepper and let everything simmer together on low heat for about 5 minutes.
Remove the thyme sprigs and serve hot with fried dumplings, boiled green bananas, or roasted breadfruit.
