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).