Rinse the saltfish and place it in a pot with water. Boil for 10 mins, drain, and repeat once more to reduce the salt.

Let it cool, then flake into small pieces, removing bones if any.

Heat oil in a skillet. Add onions, garlic, tomatoes, scallion, and Scotch bonnet.

Cook until softened and fragrant—around 5 minutes. Add thyme if using.

Toss the flaked fish into the skillet and mix well. Let it cook for 2–3 minutes so the flavors mingle.

Add the ackee carefully. Fold it in without stirring too hard (you don’t want mush).

Let it simmer on low heat for 5–7 minutes. Season with black pepper to taste.

Serve hot with fried dumplings, boiled green banana, or provisions.