• The preparation depends on if you’ll get dry saltfish or canned saltfish. If it’s dry and salted you’ll need to boil the salt fish in water at least 2 times, wash it off with cold water and check to see if the salt level. It should be a bearable salt level.
  
• Then you have to remove the skin and bones. You should end up with small flakes of salt fish. If it’s canned just pour off the water and use. 
• On a medium flame, heat up some oil. Sautée the veg.
• Add flaked saltfish. Saute for a minute or 2. 
• Gently add the ackee (the key is not to mush the ackee, you want it as much as possible in whole pods). Stir gently with a fork to combine. Sprinkle it with black pepper and salt. 
  
• Add whole scotch bonnet and thyme (still on stalk). Cover and let simmer on low for 5 mins. 
• Serve with johnny cakes, sliced fried plantain, and slices of pear (avocado).

Johnny Cakes

• Mix all the dry ingredients together. 
• Cut in finely diced cold butter and mix with a fork. 
• Slowly add water and stir until dough forms. 
• Knead dough until smooth. If it's too sticky add a little more flour. Let rest for 10 mins. 
• Shape into small 2-inch disk shapes. 
• Fry in 1/2 cup of oil (oil should come at least 1/2 way up the dumpling) on medium. Flip when one side is golden brown. 
  
• Serve hot! (If you make the dumplings too big and they don't cook though when browned you might have to turn them on their sides and "let them soak" more.)